Carol’s Creamy Ontario Pear Pie

Carolyn Puddicombe’s Creamy Pear Pie recipe was passed down to her by her husband Murray’s grandmother and has been enjoyed by family members for four generations. A traditional pie crust plays host to thinly sliced Bosc (or Bartlett) pears and a custard-like filling flavoured with hints of sweet almond. Enjoy with a cup of coffee or for wine enthusiasts, a glass of Niagara ice wine or Vin Santo.


4 cups peeled, sliced Ontario pears (Bosc or Bartlett) 1 L
1/3 cup sugar 75 mL
2 tbsp all-purpose flour 30 mL
Zest of one lemon
Juice of 1/2 lemon
1 cup sour cream 250 mL
1/2 tsp vanilla extract 2 mL
1/2 tsp almond extract 2 mL
1 9” unbaked pie pastry shell


1/4 cup all-purpose flour 50 mL
2 tbsp butter, melted 30 mL
2 tbsp brown sugar 30 mL


Pre-heat oven to 400 degrees F (200 degrees C).

In large bowl, toss pears with sugar, flour and lemon zest and juice. Reserve 1 cup (250 mL) of pear mixture and set aside.

In small bowl, combine sour cream with vanilla and almond extracts. Add to pear mixture, mix to coat. Pour into pie shell and top with reserved pears in a fan pattern.


In small bowl, combine flour, butter and brown sugar until crumbly. Sprinkle over pears.

Place pie in pre-heated oven and bake at 400?F (200?C) for 10 minutes. Reduce heat to 350 degrees F (180 degrees C) and bake for another 45 minutes or until pears are tender.

Makes 6 to 8 servings

PER SERVING (1/8th recipe): about 303 cal, 3 g pro, 12 g total fat (6 g sat fat), 48 g carb, 3 g fibre, 22 mg chol, 120 mg sodium. %RDI: 6% vitamin A, 13% vitamin C, 5% calcium, 9% iron.

Recipe courtesy of the Ontario Tender Fruit Producers. For more recipes, please visit

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