2 c. peeled, diced ripe pears
1/2 c. sugar
1 egg, beaten
1 tbsp. flour
1 c. dairy sour cream
1 tsp. vanilla
Dash salt
1 unbaked 9-inch pastry shell

CRUMB TOPPING:

1/2 c. sugar
1/3 c. flour
1/4 c. butter, softened

Combine pears, sugar, egg, flour, sour cream, vanilla and salt; blend gently. Spoon into unbaked pie shell. Bake at 350 degrees for 25 minutes. Combine all of the topping ingredients until well mixed. Sprinkle on top of pie; return to oven for 30 minutes more. Yield: 8 servings.