[Photograph: Carolyn Cope]
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.
Read more: Pie of the Week: Pear Sour Cream Pie
- Yield:makes one 9-inch pie
- Active time: 30 minutes
- Total time:1 hour 30 minutes
Ingredients
- 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
Directions
-
1.
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.
-
2.
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.
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3.
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.
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