Recipe: Pear Crumble Pie

PEAR CRUMBLE PIE

"Sweet-Spicy Cinnamon Crumble tops a Bartlett pear-cream pie."

4 medium (about 2 lbs) Bartlett pears (firm-ripe)
1 cup nonfat sour cream
1 large egg, slightly beaten
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (9-inch) pie shell, unbaked
Crumble Topping (recipe follows)

Peel and core pears; cut into 1/4-inch slices. In a bowl, combine pears, sour cream, egg, sugar, flour, vanilla, cinnamon, and nutmeg. Spoon pear mixture into pie shell. Bake in a 375 degree oven until filling is thick and bubbling, about 40 minutes.

Evenly distribute crumble topping over filling. Continue baking until topping is golden brown. ( if crust edge is getting too brown, cover with foil), about 20 minutes more. Serve cool or chill until next day.

FOR THE CRUMBLE TOPPING:
1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons butter or margarine
1/2 teaspoon ground cinnamon

Combine the ingredients for the Crumble Topping together. Rub mixture with fingers until large crumbs form.

Servings: 6-8
Source: Sunset Magazine, September 1994