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.
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. - 09 Jul 2003 (Review from Allrecipes US | Canada)
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. - 30 Nov 2003 (Review from Allrecipes US | Canada)
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! - 01 Nov 2003 (Review from Allrecipes US | Canada)