Orchard Pear Pie

Ingredients Dough for single-crust pie 1 large egg, room temperature 3/4 cup sour cream 1/2 cup sugar

1/4 cup all-purpose flour 1/4 cup plain Greek yogurt 1 teaspoon vanilla extract 1/4 teaspoon salt 4 large ripe pears, peeled and chopped (about 4 cups)

topping: 3/4 cup all-purpose flour 3/4 cup old-fashioned oats 1/2 cup packed brown sugar 2 tablespoons chopped pecans 1/2 teaspoon ground cardamom

Directions Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Flute edge and trim 1/2 in. beyond plate rim. Chill 30 minutes. Preheat oven to 400°.

Whisk egg, sour cream, sugar, flour, yogurt, vanilla, and salt in a small basin. Mix in pears gently. Put in crust. Bake 15 minutes.

In a small bowl, mix flour, oats, brown sugar, pecans, and cardamom for topping. Crumble butter and sprinkle over pie.

Bake 15-20 minutes until topping is golden brown and center knife inserted comes out clean. Avoid overbrowning by loosely foiling the edge in the last 15 minutes. Remove foil. Cool thoroughly on wire rack. Refrigerate.

Nutritional Info 1 piece: 599 calories, 31g fat (18g saturated fat), 91mg cholesterol, 346mg sodium, 77g carbohydrate (39g sugars, 5g fiber), 7g protein.