" SOUR CREAM PEAR PIE "

• 1 - 9 inch unbaked pie pastry
• 4 cups sliced peeled pears
• 1 teaspoon lemon juice
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 
  
• TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 
  
• In a large bowl, toss pears and lemon juice, add sugar and flour combine until blended.
• In a small bowl combine sour cream and vanilla extract, add to pear mixture, mix until blended. Pour into prepared pie shell.
• In a small bowl, mix topping ingredients until crumby. Sprinkle over pears. Bake at 400 F for 10 minutes. Reduce heat to 350 F. bake 45 minutes more or until the pears are tender.
• YIELDS: 6 to 8 serving

" APPLE GRANOLA MUFFINS "

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, melted

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1 cup sour cream

1/2 cup milk

1 teaspoon vanilla

2 eggs

1/2 cup granola

1 cup Granny Smith apples, unpeeled and shredded

1/2 cup walnuts, chopped

1/2 cup raisins, optional

(An additional 2 tablespoons each of brown sugar and sugar)

Preheat oven to 400 F. Grease twelve 3-by-1 -1/2-inch muffin cups.

In a large bowl, stir together flour, baking powder, salt and cinnamon.

In another large bowl, beat together butter, brown sugar, sugar, sour cream, milk, vanilla and eggs. Add butter mixture to flour mixture and mix lightly. Fold in granola, apples, walnuts and raisins. Don't over mix. Spoon mixture evenly into prepared muffin cups. Sprinkle each muffin with the brown sugar and sugar mixture.

Bake for 20 minutes or until a cake tester inserted in the center of one of the muffins comes out clean.

Yields: 12 muffins

" SOUR CREAM PUMPKIN PIE "

CRUST: 9 - inch single crust

FILLING:

1 cup sour cream

3 eggs

2/3 cup sugar

1 can ( 16 oz. ) solid pack pumpkin

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

Preheat oven to 375 F.

Prepare pie crust and flute edges. Set aside.

In a medium bowl combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger. Stir until blended. Pour filling into prepared pie crust. Bake for 1 hour. Cool to room temperature before serving.

Garnish with whipped cream.

" KEY LIME PIE "

CRUST:

9 - inch single crust

FILING:

1 teaspoon unflavored gelatin

1/4 cup water

1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks,

lightly beaten

1/3 cup key lime juice

1/4 cup butter

1 cup sour cream

TOPPING:

2 cups whipping cream

1/4 cup confectioners sugar

For crust;

Prepare, bake and cool.

For filling;

Soften gelatin in water in top of double boiler. Place over boiling water. Stir until gelatin is dissolved.

Combine sugar and cornstarch in medium saucepan. Stir in milk until smooth. Stir in egg yolks and lime juice. Add butter. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in gelatin mixture slowly. Pour into large bowl. Chill 40 to 50 minutes. Fold in sour cream. Pour into baked pie crust. Chill hours.

For topping;

Combine whipped cream and confectioners sugar. Beat until stiff. Spoon over top of pie.

Notes;

Lemon juice can be used instead of lime juice.