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
- 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.
- Prepare the topping: mix topping ingredients in a bowl with your hands, forming into small balls. Refrigerate until ready to put pie together.
- Prepare filling: mash blackberries with sugar. Add remaining filling ingredients and mix well.
- Pour filling into crust then add topping.
- Place on a baking sheet and bake about 1 hour 15 minutes, or until the pears soften and the topping is golden brown.
- Enjoy alone, with whipped cream or a scoop of vanilla ice cream!
I do enjoy your posts so thanks for sharing.
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