About this recipe:The perfect way to make use of pears when in-season. A sweetcrust pastry case is filled with sliced pears, sugar, soured cream and other flavourings, then topped with a buttery crumble before being baked to perfection. Serve as an indulgent dessert with ice cream or whipped cream.
65g caster sugar
2 tablespoons plain flour
650g peeled pears, sliced
250ml soured cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (23cm) unbaked sweet pastry case
4 tablespoons plain flour
2 tablespoons dark brown soft sugar
30g butter, melted
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In a large bowl, stir together the caster sugar and 2 tablespoons flour. Add pears and toss to coat. Stir in the soured cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pastry case.
In a small bowl, mix together 4 tablespoons flour and dark brown soft sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
Bake for 10 minutes in the preheated oven, then reduce the temperature to 180 C / Gas 4. Bake for an additional 45 minutes or until pears are tender.