Pie recipes that use fresh pears as the main ingredient include Dutch pear pie featured at Pillsbury.com and fresh pear pie with streusel topping featured at FineCooking.com. Both recipes use a single prepared crust for the bottom.
Prepare one pie crust for Dutch pear pie following packaged pie crust directions. Cover the pie crust with foil, including edges, and bake crust for 10 minutes. Remove foil and bake an additional two to four minutes. In a bowl, combine 1 cup sour cream, 1/2 cup white sugar, 1 tablespoon all-purpose flour and 1 teaspoon vanilla. Add in 1 beaten egg and 3 cups coarsely chopped fresh pears, spooning filling into the pie shell.
Make the crumb topping by combining 1 cup all-purpose flour and 1/2 cup each packed brown sugar and butter. Sprinkle topping over fruit and bake for 40 to 50 minutes. Cover pie with foil after 30 minutes of baking to avoid burning.
The streusel topping for an alternative recipe combines 1 cup unbleached all-purpose flour, 1/2 cup each of old-fashioned rolled oats and packed light brown sugar. Add in 1/4 teaspoon salt and 8 tablespoons melted unsalted butter. For the filling combine 7 cups chopped Anjou or Bartlett pears, 1 1/2 tablespoons lemon juice, 2/3 cup granulated sugar and 1/4 cup unbleached all-purpose flour. Stir in 1/4 teaspoon each of table salt and ground cinnamon, 1/8 teaspoon nutmeg and 3/4 cup coarsely chopped dried cherries. Assemble pie according to directions and bake 55 to 65 minutes.