Sour Cream Pie with
Muirhead Pear and Port Butter
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1 9-inch pie shell, unbaked
3 pears, peeled and sliced ¼ inch thick
2 tbsp all-purpose flour
1/3 cup Muirhead Pear and Port Butter
2 large eggs, beaten
2 cups sour cream
½ cup light brown sugar
1 tsp vanilla extract
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Preheat oven to 375°. Arrange pears on bottom of uncooked pie shell.
Sprinkle 1 tablespoon of flour over pears. Spread
Muirhead Pear and Port Butter over top of pears.
Mix until just blended, eggs, sour cream, brown sugar, vanilla, and 1 tablespoon
flour. Pour over pears. Bake for 30 to 35 minutes. Let cool before serving.
Serves 6.
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| Muirhead – 2003 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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