Saturday, June 11, 2011

Sour Cream and Pear Pie

If you have never heard of this kind of pear pie, PLEASE do not let the name scare you.  Even my husband, who hates sour cream, will eat this pie right out of the pan.  He is also a certified Chef, for those of you who don't know:)  The sour cream just makes it creamy...the sugar and spices make it scrumdiddlyumptious!  This is a pie, too, that is good cold or hot (although I prefer right out of the oven).

The yummies that go into it:
3 TBS flour
2/3 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup lite sour cream
3 to 4 pears (or 1 1/2 canned pear halves, but fresh is best)
1 graham cracker pie crust

For the extra yummy on top:
1 TBS sugar
1/4 tsp nutmeg


     First thing you need to do is take the skin off the pears (unless you are using canned, because the skin will already be off).  Next, cut the pears into bite sized pieces, or slightly smaller.  Put the pears in the pie crust and make as even as possible.

     Next, mix the lite sour cream, flour, cinnamon, nutmeg, and sugar together until well combined. 

     When well mixed, pour the sour cream mixture over the pears in the pie crust, being sure to cover all.

     Give the sour cream mixture a minute or two to kind of "settle" into the pears while mixing the last 1 TBS of sugar and 1/4 tsp of nutmeg.  Shake or pour that mixture over the top of the unbaked pie, then put in the oven and bake for 25 to 30 minutes.

     After the pie is finished cooking, you can serve immediately, which I like, or you can let it cool for about 30 minutes, then place it in the refrigerator to cool completely for at least 2 hours.  Hot, it is good with a cinnamon or a nut ice cream.  Cold, it is good with whipped cream and/or a snifter of Grand Marnier!

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