My Favorite Pie

Red Bartlet pears are the best for this pie, though any very ripe pear will work.

I usually freeze my butter for about 10 minutes and use a cheese grater to grate it in when making my own pastry crust.

Look! Someone else made it too, see what they have to say...

4 c. peeled, diced ripe pears

1/2 c. sugar

1 egg, beaten

1 Tbsp. flour

1 c. sour cream

1 tsp. vanilla

dash salt

1 unbaked 9-inch pastry shell

Crumb topping

1/2 c. sugar

1/3 c. flour

1/4 c. butter

Combine sugar, egg, flour, sour cream, vanilla, and salt. Fold in pears. Spoon into unbaked pie shell. Bake at 350 for 25 minutes.

Combine all of the topping ingredients until well mixed. Sprinkle on top of pie; return to oven for 30 more minutes.

High altitude bake at 385