Sour Cream and Pear Pie - No Added Sugar Low GlycemicReport Violation
Carbs Per Serving: 16.5 g
Prep Time:<55 minutes
Around these parts the pears are just coming into season. Ninety-five percent of all pears grown in the U.S. come from Washington and Oregon where warm, dry summer days, cool nights, and wet winters combine to produce excellent fruit. Here's a recipe that is sure to please the entire family. Remember to check for ripeness, press down gently on the stem end. When ready, it will give slightly. Don’t wait for the pear to feel soft all over, or your pear will be mushy.
1 (9 inch) whole grain pie crust
1/2 cup Fructevia or Steviva Brand Stevia Blend
1 cup sour cream
1/4 cup whole grain flour
1 egg, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large pears - peeled, cored and sliced
Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge.
Combine 1/2 cup Fructevia or Steviva Brand Stevia Blend, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes.
Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.
Total Calories: 1192
Calories Per Serving: 149
Total Fat: 47.1g
Saturated Fat: 21.8g
Total Carbohydrates: 132g
Carbohydrates Per Serving: 16.5 g
Dietary Fiber: 6.6g