Blackberry Pear Pie

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


1 unbaked pie crust


  • 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
  • Filling
    • 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


    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!

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