DUTCH PEAR PIE

FOR THE CRUST:
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
FOR THE FILLING:
1 cup sour cream
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 egg, beaten
3 cups coarsely chopped fresh pears (2 to 3 medium pears)*
FOR THE CRUMB TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine
whipped cream or a scoop of vanilla ice cream (optional, for serving)

TO PREPARE THE CRUST:
Heat oven to 425 degrees F.

Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate; do not prick crust. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

TO PREPARE THE FILLING:
Meanwhile, in medium bowl, mix filling ingredients. Pour into warm baked pie shell.

TO PREPARE THE CRUMB TOPPING:
In medium bowl, mix crumb topping ingredients with pastry blender or fork until mixture looks like fine crumbs; sprinkle topping evenly over filling.

TO BAKE:
Reduce oven temperature to 350 degrees F. Bake 40 to 50 minutes or until top is light golden brown. After 30 minutes of baking, cover top of pie with foil to prevent excessive browning. Cool at least 30 minutes before serving. Store in refrigerator.

*Purchase pears ahead of time to ensure ripeness. To speed ripening, place pears in a paper or plastic bag at room temperature for several days. Pears are ready when they yield slightly when pressed.

If desired, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Makes 8 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Fall Baking, Betty Crocker Recipe Magazine #240, September 2007