Pear Sour Cream Pie

Ingredients

• 1 cup plus 1/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3 tablespoons plus 3/4 cup white granulated sugar
• 6 to 8 tablespoons ice cold water
• 2 medium eggs, beaten
• 1 1/2 cups sour cream
• 2 1/2 cups pears, diced

Directions

1. For the crust, add 1 cup flour, the cornmeal, salt, 3 tablespoons sugar, and butter to a food processor. Pulse in 8 to 10 quick bursts, just until the butter breaks down and the mixture looks crumbly. Keep pulsing as you drizzle in the water, 1 tablespoon at a time, stopping when the dough starts to gather into a ball.
2. Move the oven rack to the middle and heat the oven to 350 degrees F. Roll the dough with a rolling pin into a round about 12-inches across, then ease it into a pie plate and neaten the edges. Cover the dough with foil, add pie weights, and bake the unfilled shell until it turns golden brown, about 15 minutes. Take it out of the oven, lift out the weights, and leave the crust nearby while you make the filling.
3. For the filling, use a handheld electric mixer to beat the remaining 3/4 cup sugar, remaining 1/4 cup flour, eggs, and sour cream together in a large bowl until the mixture is smooth. With a large spatula, fold in the diced pear, then pour everything into the prepared crust. Bake until the filling starts to bubble, about 40 minutes. Let the pie cool a bit before serving.