Springfield, MO

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Bill's Pear Pie

Posted online
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 8

This wonderful fruit pie recipe was handed down from a fellow named Bill who clipped it out of a newspaper some 20 years ago. Year after year Bill brought his Pear Pie to family reunions and gatherings and it became famous in family circles as Bill’s Pear Pie.

Why try? It tastes spectacular and is a flavorful departure from the usual.

Foodie Byte: For this pie we used unpeeled Bosc pears. This old fashioned pear pie also tastes great prepared with any seasonal baking pear such as ripe Bartlett or Anjou pears. Pinched for time or ingredients? Substitute canned drained pear halves for fresh pears in recipe.

Recipe courtesy of Adeline Bryan, St. Louis, Mo.
• 1 (9-inch) pie shell, unbaked
• 5 fresh pear halves (2 ½ whole pears cut in half lengthwise), cored and trimmed
• 3 tablespoons flour
• ½ cup sugar
• ¼ teaspoon ground ginger
• 1½ cups sour cream
• ½ cup flour
• ¼ cup brown sugar
• ½ teaspoon nutmeg
• ¼ cup butter, room temperature

1. Preheat oven to 400°F.
2. Arrange trimmed pear halves, cut sides down, in unbaked pie crust.
3. Combine 3 tablespoons flour, ½ cup sugar, ¼ teaspoon ginger and 1½ cups sour cream in bowl and whisk to blend. Spoon evenly over pears.
4. Combine ½ cup flour, ¼ cup brown sugar, ½ tsp. nutmeg and ¼ cup butter in bowl and mix to coarse crumbled consistency. Spoon evenly over pie filling.
5. Bake pie for 20 to 25 minutes or until crumb topping is light golden brown.
6. Remove from oven and cool for 10 to 15 minutes before serving.[[In-content Ad]]


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