Carol’s Creamy Ontario Pear PieTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparaton time: 10 minutes
Cooking time: 55 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:124.1 kcal
Proteins:0.9 g
Fats:4.9 g
Carbohydrate:20.4 g
Fibers:2.3 g
Sugar:14 g
Cholesterol:12.8 mg
Sodium:67.9 mg
Calcium:41.4 mg
Energy:289 kcal
Proteins:2.2 g
Fats:11.5 g
Carbohydrate:47.6 g
Fibers:5.4 g
Sugar:32.7 g
Cholesterol:29.7 mg
Sodium:158.1 mg
Calcium:96.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Filling:
1000
ml
peeled, sliced ontario pears (bosc or bartlett)
75
ml
sugar
30
ml
all purpose flour
zest of one lemon
juice of 1/2 lemon
250
ml
sour cream
2.5
ml
vanilla extract
2.5
ml
almond extract
1
cm/ 9” unbaked pie pastry shell
**Topping:
60
ml
all purpose flour
30
ml
butter, melted
30
ml
brown sugar
METHOD
Filling:
- Pre-heat oven to 200°C (400°F).
- In large bowl, toss pears with sugar, flour and lemon zest and juice. Reserve 1 cup (250 mL) of pear mixture and set aside.
- In small bowl, combine sour cream with vanilla and almond extracts. Add to pear mixture, mix to coat. Pour into pie shell and top with reserved pears in a fan pattern.
Topping:
- In small bowl, combine flour, butter and brown sugar until crumbly. Sprinkle over pears.
Cooking
- Place pie in pre-heated oven and bake at 200°C (400°F) for 10 minutes. Reduce heat to 180°C (350°F) and bake for another 45 minutes or until pears are tender.
SOMMELIER
Enjoy with a cup of coffee or for wine enthusiasts, a glass of Niagara ice wine, Vin Santo or a sweet dessert wine.
CHEF'S NOTES
Carolyn Puddicombe’s Creamy Pear Pie recipe was passed down to her by her husband Murray’s grandmother and has been enjoyed by family members for four generations. A traditional pie crust plays host to thinly sliced Bosc (or Bartlett) pears and a custard-like filling flavoured with hints of sweet almond.
