Fill a baked refrigerated pie crust with sweet and juicy pears for a favorite fall dessert.
Dutch Pear Pie
- Prep Time 20 min
- Total 1 hr 40 min
- Ingredients 10
- Servings 8
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1 egg, beaten
- 3 cups coarsely chopped fresh pears (2 to 3 medium pears)
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine
Instructions
-
Step1Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate; do not prick crust. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
-
Step2Meanwhile, in medium bowl, mix filling ingredients. Pour into warm baked pie shell.
-
Step3In medium bowl, mix crumb topping ingredients with pastry blender or fork until mixture looks like fine crumbs; sprinkle topping evenly over filling.
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Step4Reduce oven temperature to 350°F. Bake 40 to 50 minutes or until top is light golden brown. After 30 minutes of baking, cover top of pie with foil to prevent excessive browning. Cool at least 30 minutes before serving. Store in refrigerator.
Nutrition
490
Calories
25g
Total Fat
4g
Protein
62g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 27%
- Sodium
- 220mg
- 9%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 33g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
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