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 Ontario Pears (Bosc or Bartlett) 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.

Makes 6 servings


A little lemon juice on your pear slices will prevent browing.



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


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




  1. Pre-heat oven to 400˚F (200˚C).
  2. In large bowl, toss pears with sugar, flour and lemon zest and juice.
  3. Reserve 1 cup (250 ml) of pear mixture and set aside.
  4. In small bowl, combine sour cream with vanilla and almond extracts.
  5. Add to pear mixture, mix to coat.
  6. Pour into pie shell and top with reserved pears in a fan pattern.


  1. In small bowl, combine flour, butter and brown sugar until crumbly.
  2. Sprinkle over pears.
  3. Place pie in pre-heated oven and bake at 400˚F (200˚C) for 10 minutes. Reduce heat to 350˚F (180˚C) and bake for another 45 minutes or until pears are tender.