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. | ||
| Muirhead – 2003 | ||
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