pearsourcreampie

Pear Sour Cream Pie

Adapted from Spago

Makes one 9" pie

Ingredients:

• • 3/4 lb pate sucree

  • 2 tblsp unsalted butter

  • 2 1/2 lb pears, peeled, cored, and cut into eighths

  • 1 tbsp vanilla essence

  • 1/2 cup sugar

  • 1/4 cup flour

  • 1/4 tsp ground cinnamon

  • 1/2 tsp freshly grated nutmeg

  • pinch of salth

  • 1 cup sour cream

  • 1/2 cup brown sugar, packed

  • 1 tsp vanilla extract

  • zest of one medium lemon

Method:

• 1. Preheat oven to 350F.

  2. Butter a 9" pie plate. Roll out pastry to slightly larger than the pie dish and then fit it to the dish and trim. Refrigerate for 20 mins. Bake blind for 12 mins. Cool and remove weights. Set aside.

  3. In a heavy 10" or 12" skillet, melt the butter. Add pears and 1tbsp vanilla. Pour the sugar on top and saute over medium heat until tender and evenly, lightly caramelized. Arrange pears evenly in pie shell.

  4. Sift together the flour, cinnamon, nutmeg, and salt. Set aside.

  5. In a large mixing bow, whisk the egg, sour cream, brown sugar, vanilla extract, and lemon zest until well combined. Whisk in the flour mixture until smooth and pour over the pears. Bake for about an hour till a small knife insterted in the center comes out clean.

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