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Orchard Pear Pie

Total Time

Prep: 30 min. + chilling Bake: 30 min. + cooling


8 servings

I made this pie using Bartlett pears fresh from the orchard. It's a lovely dessert to include on your holiday menu. You can also use canned pears if fresh are not available. —Mary Anne Thygesen, Portland, Oregon
Orchard Pear Pie Recipe photo by Taste of Home


  • Dough for single-crust pie
  • 1 large egg, room temperature
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large ripe pears, peeled and chopped (about 4 cups)
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 1/2 teaspoon ground cardamom
  • 1/2 cup cold butter


  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes.
  3. Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie.
  4. Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 599 calories, 31g fat (18g saturated fat), 91mg cholesterol, 346mg sodium, 77g carbohydrate (39g sugars, 5g fiber), 7g protein.

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