Recipe By Jen Cowan
Published Jun 19th
Prep 20m Cook 55m Additional - Ready In 1h 15m
Servings 1 - 9 inch pie Calories 317.3

Outstanding Creamy Pear Pie! I cook this for the men’s league at my golf club, and they love it!

Recipe Ingredients

  • ⅓ cup white sugar
  • 2 tablespoons all-purpose flour
  • 4 cups peeled and sliced pears
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • ½ teaspoon almond extract
  • 1 (9 inch) unbaked pie shell
  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter or margarine, melted

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
  3. 3 In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
  4. 4 Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.

Nutrition Facts

  • Calories 317.3
  • Carbohydrate 40.4 g
  • Cholesterol 20.3 mg
  • Fat 16.5 g
  • Fiber 3.5 g
  • Protein 3.2 g
  • Saturated Fat 7.4 g
  • Sodium 154.5 mg
  • Sugar 19.8 g


  1. I was disappointed with this. It did not have a strong flavor even with all of the extracts. I was hoping for more. Not a bad pie overall though - easy to make and very light but not a favorite.
  2. This recipe was as delicious as it was easy. I substituted some of the sour cream with low-fat yogurt and added currants. Everyone who tasted it raved about it. Will be using this recipe a lot.
  3. We thought this was very good too. I made it like pudding in small individual ramakins and didn't mess with the crust at all. Added crushed pecans to the mix as my pears were real ripe and kind of mushy and I wanted some texture. I didn't have lemon extract so used a little lemon - Read more ...
  4. While living in Japan I found a great love for the Nashi/pearapple grown there. Luckily they are imported to Australia where I am living now. I bought a whole box and needed a recipe to cook some of them. I found this recipe and it is the ONE!!! I only made one change in that - Read more ...
  5. Delicious light pie. I might advise though to precook a little bit pastry for I've had big troubles taking the pie out of the pan. I omitted lemon extract but may add lemon zest next time. The filling is absolutely excellent "plain" as well.
  6. Great tasting pie! Wonderful use of extra pears on hand! Doubled topping and used softened butter instead of melted butter cutting in with pastry cutter. Terrific pie! Will serve to guests!
  7. Was an excellent way to use up the ripe pears I had on hand. I did make extra of the crumb topping for the pie...and had to cook it a bit longer as the pears that weren't as ripe took longer to soften.
  8. Delectable! The topping is great. Make extra! The almond extract makes the flavour so smooth! Not a bad choice healthwise too!
  9. I enjoyed this pie. it is simple to make and seemed to be a hit. for the crumb mixture i found that i needed 1/2 cup instead of 1/4c. it was pasty not crumbly with 1/4c.
  10. My family enjoyed this. I also made more topping. My daughter thought the almond conflicted with the pear flavor. The next time I added an extra 1/2 tsp. of vanilla and omitted the almond. I liked both versions. I used Bartletts as we have a tree. Nice when the tree is full.