As I type I’m enjoying leftovers of my pie from Thanksgiving dinner so, as promised, I’m sharing the recipe.

I found this recipe in the Thanksgiving edition of Good Housekeeping magazine and saved it because I still have a basin full of pears from our tree out in the fridge. Any interesting pear recipe I find, I always stash it away for the next pear season.

Blackberry Pear Pie

Ingredients

1 unbaked pie crust

Topping

• 1/2 c flour
• 1/4 c rolled oats
• 1/4 c packed brown sugar
• 1/4 c sliced almonds
• 1/2 t lemon zest
• Pinch of salt
• 3 T melted butter

12-oz blackberries

2/3 c sugar

2-1/4 pounds pears, peeled, cored and sliced 1/4″ thick

1/4 c cornstarch

1 t cinnamon

1 t lemon zest

Pinch of salt

Instructions

1. Preheat oven to 375 degrees. Fit the crust into a 9″ pie pan, trimming the edges to 1/2″ overhang then tucking them under and crimping. Refrigerate while you prepare the filling and topping.
2. Prepare the topping: mix topping ingredients in a bowl with your hands, forming into small balls. Refrigerate until ready to put pie together.
3. Prepare filling: mash blackberries with sugar. Add remaining filling ingredients and mix well.
4. Pour filling into crust then add topping.
5. Place on a baking sheet and bake about 1 hour 15 minutes, or until the pears soften and the topping is golden brown.
6. Enjoy alone, with whipped cream or a scoop of vanilla ice cream!