Preparaton time: 10 minutes
Cooking time: 55 minutes

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.

Filling:

1. Pre-heat oven to 200˚C (400˚F).
2. In large bowl, toss pears with sugar, flour and lemon zest and juice. Reserve 1 cup (250 mL) of pear mixture and set aside.
3. 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:

1. In small bowl, combine flour, butter and brown sugar until crumbly. Sprinkle over pears.

Cooking

1. 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.

Enjoy with a cup of coffee or for wine enthusiasts, a glass of Niagara ice wine, Vin Santo or a sweet dessert wine.