About this recipe: This tart is a great way of making use of pears when in season. It's the perfect autumn dessert that can be enjoyed all year long. A creamy pear filling is encased with shortcrust pastry and topped with a buttery-oat crumble. Serve as is, with ice cream, whipped cream or with custard.
I'm the original poster of this recipe. Growing up on a pear farm, I looked forward to my mother making this every fall with fresh, ripe pears. Make sure the pears you use are VERY ripe. If not, boil them a bit before using in the pie. Delicious! - 17 Oct 2008 (Review from Allrecipes US | Canada)
This pie was outstanding! I would boil the pears for a bit prior to adding to the mix as they were a little crunchy next time. - 07 Oct 2008 (Review from Allrecipes US | Canada)
This is one of the best pies I have ever tasted! The sour cream really adds such a unique flavor to the fruit. I only had 2 pears so I also used some G. Smith apples which worked fine. The topping is to die for and stays in it's place instead of being loose and falling off. Excellent and I will use this recipe often. - 12 Jan 2009 (Review from Allrecipes US | Canada)