Fall meets summer in this Blackberry Pear Pie. Rich in color and flavor, this delicious dessert perfectly blends the best of both seasons.
Blackberry Pear Pie
Yesterday I shared my fall kitchen decor, which includes lots of ideas and inspiration for fall decorating. In that post, I also teased you with this amazing Blackberry Pear Pie. I’m excited to bring you the recipe today.
Even though “fall” unofficially starts after Labor Day, I realize that for many folks it’s a bit early to dive into a pumpkin pie when the calendar says it’s still summer. To remedy the situation, I decided to merge the two seasons. By taking a bit of summer (blackberries) and a bit of fall (pears), I’ve created one dessert that you can enjoy now or when autumn officially arrives.
As you will discover, this pie is a lovely combination of flavors and colors. It’s inspiring me to create a cocktail with the same flavor profile. Wouldn’t that be yummy?
How to Make Blackberry Pear Pie:
I started things off with my go-to pie crust recipe. You can use your favorite recipe or even opt for store-bought.
Inspired by Charm’s Go-To Pie Crust recipe can be found here. Lately, I’ve been skipping the food processor and instead using a pastry blender to incorporate the flour into the butter. I then use my hands to mix in the iced water. I like being able to feel the dough to get the perfect texture.
Once the crust is made, it’s time to whip up the filling. Just stir together the prepared pears, blackberries, cornstarch, orange zest, and salt. I used Bosc pears. I prefer them for baking. Anjou also work well.
With everything ready, it’s time to assemble the pie.
This ruffled pie dish is my new favorite. I love it because the edge is so easy to finish. Simply trim off the excess dough, leaving about a 1/2-inch hanging over the edge of the dish. Then, tuck that excess 1/2-inch under, and you have a beautifully clean edge.
Pour the filling into the pie shell.
*You will only need about 2/3 of the dough. You could use the leftover dough to make my Cinnamon Sugar Pie Crust Cookies or even a small Berry Crostata.
Once all of these shapes are cut out, place them on top of the pie filling. Brush the pieces and the edge crust with a mixture of egg yolk and cream. Then sprinkle everything with coarse sugar.
I love coarse sugar on pastry. Not only does it add an extra touch of sweetness, but it adds a little sparkle, too.
The pie is now ready to go in the oven. As with most pies, I start at a higher oven temperature and then lower it during the baking process.
This particular pie got slightly dark on top because I accidentally set my oven to 475 instead of 425. (I guess I’m still learning out to work my new range. Oops!)
If you notice that your pie is getting too dark, loosely set a piece of aluminum foil on top. This will slow down the browning. Remove it when you’re happy with the color.
And with that, your summer-meets-fall pie is ready to enjoy!
Want more blackberry and pear recipes? Try These
- Blackberry Banana Muffins
- Blue Cheese, Pear, and Honey Crostini
- Blackberry Rhubarb Cake
- Pear Martini
- Frozen Blackberry Margaritas
I love this combination of flavors. To take it over the top, serve it warm with ice cream. Yum!!
I hope you enjoy this recipe as much as I do. Happy baking!
Blackberry Pear Pie Recipe:
- 1 recipe Inspired by Charm's Go-to Pie Crust*
- 5 cups peeled cored, and chopped pears (I used about 6 Bosc pears.)
- 2 containers (6 ounces each) blackberries
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1-2 teaspoons grated orange zest
- 1/2 teaspoon kosher salt
- 1 egg yolk
- 2 tablespoons cream or milk
- Coarse sugar
Begin by preparing your pie crust. (I've listed my go-to recipe below. You can use your favorite recipe or even store-bought crust.)
To make the filling, in a large bowl stir together the prepared pears, blackberries, sugar, cornstarch, cinnamon, orange zest, and salt.
Preheat the oven to 425 degrees Then, on a lightly floured surface roll out 1 disc of your prepared pie dough into a 12-inch circle. Transfer the dough circle to your pie pan. Trim off any access dough and save. Crimp the pie dough edges or tuck them under for a clean look.
Roll out the saved dough and about 1/3 of your second disk of dough. Use cookie cutters to cut out leaf shapes.
Add the filling to the pie shell; then arrange the dough shapes onto the filling.
In a small bowl, whisk together the egg yolk and cream. Brush over the dough. Sprinkle with coarse sugar.
Place the pie on a baking sheet. Bake for 20 minutes at 425 degrees Then, reduce the temperature to 325 degrees Bake for 60-70 minutes or until the top is golden brown and the filling is bubbling.** Place the pie to a wire rack so it can cool.
Inspired by Charm's Go-To Pie Crust recipe can be found here. Lately, I've been skipping the food processor and using a pastry blender to incorporate the flour into the butter. I then use my hands to mix in the iced water.
**I should note that my crust is a little dark because I accidentally had my oven set at 475 to start. I typically start baking my pies with a small piece of aluminum foil on top to prevent over-browning. If your crust is getting too dark, I recommend doing the same.