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Harvest Pear-Blackberry Pie
Serves 8
Easy
Cook:
Opt for pear pie instead of apple, and switch it up by adding blackberries
Skip to ingredients
crumb topping
- 1/2 c. all-purpose flour
- 1/4 c. old-fashioned rolled oats
- 1/4 c. packed brown sugar
- 1/4 c. almonds, chopped
- 1/2 tsp. finely grated lemon zest
- 1/8 tsp. kosher salt
- 3 tbsp. unsalted butter, at room temp
filling
- 1/2 c. all-purpose flour
- 1/4 c. old-fashioned rolled oats
- 1/4 c. packed brown sugar
- 1/4 c. almonds, chopped
- 1/2 tsp. finely grated lemon zest
- 1/8 tsp. kosher salt
- 3 tbsp. unsalted butter, at room temp
- 1 refrigerated rolled pie crust
- 2 6-ounce containers blackberries
- 2/3 c. granulated sugar
- 2 1/4 lb. Bartlett pears (about 5 total), peeled, cored and sliced 1/4 inch thick
- 1/4 c. cornstarch
- 1 tsp. ground cinnamon
- 1 tsp. finely grated lemon zest
- 1/4 tsp. salt
Method
step 1
Make topping: In medium bowl, with hands, combine flour, oats, brown sugar, almonds, lemon zest and salt. Add butter and squeeze to form small clumps. Refrigerate until ready to use.step 2
Heat oven to 375°F. Fit dough into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even all the way around (about 1/2 inch from edge of pie plate). Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate at least 20 minutesstep 3
Make filling: In large bowl, mash blackberries and granulated sugar. Add pears, corn-starch, cinnamon, lemon zest and salt and toss to combine.step 4
Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. Bake until pears are tender and topping is golden brown, 1 to 1 1/2 hour, making sure to cover with foil if topping or crust begins to get too dark.
