Pear sour cream pie is an old family favorite and it is a delicious way to use this late summer fruit.
Pie Filling
2 cups pears (canned or fresh)
1/2 cup sugar
2 Tbsp flour
1/2 tsp salt
1/2 tsp vanilla
1 egg, beaten
1 cup sour cream
Topping
1/4 tsp cinnamon
1/3 cup sugar
2/3 cup flour
1/4 cup butter
Mix all filling ingredients then pour into unbaked pie shell. Bake at 450 degrees for 15 minutes and prepare the topping. Reduce heat to 350 degrees. Add the topping to the top of pie and bake until firm; approximately 30 more minutes.
This is a recipe my mom baked often and I remember her mom making it too. I pulled out an old church cookbook from 1985/1986 and found that this recipe was contributed to it by my great grandma on my dad’s side. I can’t pinpoint exactly who to give credit to for this dessert, but I am thankful that I have been enjoying it all these years!
There are few things quite as rewarding as eating a homemade pie. Even more so if it is made with pears that were grown at home. We have been working hard over the past two years to improve the health of our trees. When we first moved to the farm, the orchard was overgrown and full of pests. Slowly but surely we have been pruning hard and using organic methods to get the pests and worms under control. There are two pears trees and typically the fruit falls off the trees long before it is ripe. This year year we were finally able to grow enough to pears to pick, which felt like a huge success.
One problem however, is that yellow jackets seem to love pears also! Some of the pears did still fall off and land at the base of the tree making quite a collecting spot for these mean creatures. I got stung on my inner thigh, which is a miserable place to get stung. The swelling wrapped almost all the way around my thigh, up to my groin, and down into my calf. It itched like crazy. Oh itched! I joked to Brett that itched all the way deep down into my soul. It’s better now, but I haven’t been brave enough to pick any since then.
