Harvest Pear-Blackberry Pie

Harvest Pear Blackberry Pie Recipe
Mike Garten

Opt for pear pie instead of apple, and switch it up by adding blackberries. For more timeless recipes like this, check out 

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Cal/Serv: 390
Yields: 8 servings
Prep Time: 0 hours 0 mins
Total Time: 1 hour 30 mins
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

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

Directions
  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.
  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 minutes.
  3. Make filling: In large bowl, mash blackberries and granulated sugar. Add pears, cornstarch, cinnamon, lemon zest and salt and toss to combine.
  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.

Nutritional Information (per serving): About 390 calories, 13 g fat (5.5 g saturated), 4 g protein, 260 mg sodium, 67 g carb, 7 g fiber

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