These fresh pear pie bars are perfect for all the pear lovers out there. A custard-like filling is topped with slices of juicy Bartlett pears and a crunchy streusel, creating sweet, fruity bars you can’t resist.
I love baking with pears. They have a sweet richness that pairs well with all kinds of flavors. Recipes like my pear walnut crisp, pear pecan cobbler, and apple pear walnut crisp are always big hits for just that reason.
This delicious pear recipe takes my rich, creamy, fresh pear pie and turns it into bars by making a few tweaks. It’s sweet, tangy, and so full of delicious, juicy pear flavor.
It’s a great recipe to finish off a meal like a BBQ pulled pork sandwich, Mississippi chicken, or hamburger hash brown casserole.
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Why You’ll Love This Recipe
- Easy Ingredients: Everything you need to make these bars is in your kitchen or at your local grocery store.
- Easy Recipe: This is a super-simple recipe that only takes a few steps and a little over an hour from start to finish.
- Rich and Creamy: The sweet, tangy sour cream filling is loaded with flavor and a super-rich texture.
- Tons of Pear Flavor: A layer of sweet Bartlett pears creates so much pear flavor in every bite.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Refrigerated Pie Crust: A pre-made pie crust makes a quick and easy base for the bars.
- Sour Cream: Sour cream creates a tangy, creamy base that’s just sweet enough with added sugar.
- Bartlett Pears: Sliced Bartlett pears create a sweet, juicy layer bursting with fruity flavor.
- Flour, Sugar, and Cinnamon: Flour, sugar, and cinnamon mixed with a little butter create a sweet, crumbly topping.
Variations
- Other Fruits: Use sliced peaches, nectarines, plums, or apples to make a wide variety of bars.
- Add Nuts: Add nuts to the crumble topping for more texture and an earthy note.
How to Make Fresh Pear Pie Bars
This is a brief overview of this simple recipe. You’ll find the exact instructions in the recipe card at the bottom of the post.
- Place the pie crust on the bottom of a small baking pan and poke it a few times with a fork.
- Mix all the filling ingredients except the pears and pour the filling over the pie crust.
- Add the sliced pears in a layer over the sour cream filling. Bake for 15 minutes at 350°F.
- Mix the topping ingredietns and sprinkle them over the pears. Bake again until set.
- Cool completely, refrigerate, slice, and enjoy!
Expert Tips
- It’s important to prick the pie crust several times to ensure it doesn’t bubble up as it bakes.
- Prepare and slice your pears when ready to add them to the recipe to avoid browning.
- While the thick filling doesn’t make the crust soggy, you can still par-bake it if you prefer.
- Bring your sour cream and eggs to room temperature for easier, more complete mixing.
Fresh Pear Pie Bars FAQs
Yes, they will. Just like apples, pears experience a natural oxidation process when exposed to air.
To avoid brown pear slices when making this recipe, slice your pears and toss them with a bit of lemon juice. Alternatively, peel, seed, and slice the pears just before you’re ready to use them.
These bars can be refrigerated for up to five days in an airtight container. For longer storage, freeze them for up to a month wrapped in plastic wrap and stored in a freezer-safe container.
More Delicious Bar Recipes
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Fresh Pear Pie Bars
Ingredients
For the Pear Filling
Instructions
For the Pear Filling
- Preheat oven to 350° and place pie crust onto small baking pan 8 x 8 or 7 x 11. Poke bottom 4 or 5 times with a fork.
- In a medium mixing bowl, mix all ingredients except pears.
- Pour into prepared baking dish.
- Peel, seed, slice pears and arrange slices evenly on top of filling.
- Bake for 15 minutes, then remove from oven.
For the Topping
- In a small mixing bowl, mix all ingredients with a fork until crumbly.
- Sprinkle evenly on top of pears and bake for 30-40 minutes or until set.
- Remove from oven and cool completely. Cover and refrigerate. Best serve cold.
Notes
- It’s important to prick the pie crust several times to ensure it doesn’t bubble up as it bakes.
- Prepare and slice your pears when ready to add them to the recipe to avoid browning.
- While the thick filling doesn’t make the crust soggy, you can still par-bake it if you prefer.
- Bring your sour cream and eggs to room temperature for easier, more complete mixing.
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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