This Pear Sour Cream Pie is a mouthwateringly humble dessert with a cornmeal crust that some might want to call rustic, but I'll just call classic.
About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.
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- Yield:makes one 9-inch pie
- Active time: 30 minutes
- Total time:1 hour 30 minutes
- 1 cup (about 5 ounces) plus 1/4 cup all-purpose flour
- 1/2 cup (about 3 ounces) cornmeal
- 1/2 teaspoon salt
- 1/2 cup (2 sticks) unsalted butter
- 3 tablespoons plus 3/4 cup white granulated sugar
- 6 to 8 tablespoons ice cold water
- 2 medium eggs, beaten
- 1 1/2 cups sour cream
- 2 1/2 cups pears, diced
For the Crust: Place 1 cup flour, cornmeal, 3 tablepsoons salt, sugar, and butter in food processor and pulse until the mixture is crumbly, 8 to 10 short pulses. While continuing to pulse, add the water, 1 tablespoon at a time, until the dough begins to form a ball.
Adjust oven rack to center position and preheat oven to 350°F. Using a rolling pin, roll dough into a circle roughly 12-inches in diameter. Transfer to a pie plate and trim edges. Line with foil, fill with pie weights, and bake empty crust until golden brown, about 15 minutes. Remove from oven, remove weights, and set aside.
To Assemble: Using a handheld electric mixer, beat remaining 3/4 cup sugar, remaining 1/4 cup flour, eggs, and sour cream in a large bowl until smooth. Fold in diced pear using a large spatula and pour into prepared crust. Bake until filling begins to bubble, about 40 minutes. Let cool slightly and serve.