Blackberry Pear Pie


Course: Dessert
Cuisine: American
Keyword: blackberry, dessert, fall baking, pear, pie
Prep Time 25 mins
Cook Time 1 hr 30 mins
Fall meets summer in this Blackberry Pear Pie. Rich in color and flavor, this delicious dessert perfectly blends the best of both seasons.

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
* You will only need about 2/3 of the dough. You could use leftover dough to make my Cinnamon Sugar Pie Crust Cookies or even a small Berry Crostata.
**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.

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