Apple Pie

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Orchard Pear Pie Recipe photo by Taste Recipes

Orchard Pear Pie

Name: Orchard Pear Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: Dough for single-crust pie; 1 large egg, room temperature; 3/4 cup sour cream; 1/2 cup sugar; 1/4 cup all-purpose flour; 1/4 cup plain Greek yogurt; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 large ripe pears, peeled and chopped (about 4 cups); TOPPING:; 3/4 cup all-purpose flour; 3/4 cup old-fashioned oats; 1/2 cup packed brown sugar; 2 tablespoons chopped pecans; 1/2 teaspoon ground cardamom; 1/2 cup cold butter

Orchard Pear Pie Recipe photo by Taste Recipes

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Total Time

Prep: 30 min. + chilling Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Mary Anne Thygesen, Portland, Oregon

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

I made this pie using Bartlett pears fresh from the orchard. It's a lovely dessert to include on your holiday menu. You can also use canned pears if fresh are not available. —Mary Anne Thygesen, Portland, Oregon

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Dough for single-crust pie

Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

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Orchard Pear Pie

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Prep Time 30 min

Cook Time 30 min

Yield 8 servings

Ingredients

Dough for single-crust pie
1 large egg, room temperature
3/4 cup sour cream
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large ripe pears, peeled and chopped (about 4 cups)
TOPPING:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
2 tablespoons chopped pecans
1/2 teaspoon ground cardamom
1/2 cup cold butter

Text Ingredients

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.

In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes.
Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie.
Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.