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Blackberry Pear Pie

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

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

  1. 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.)
  2. To make the filling, in a large bowl stir together the prepared pears, blackberries, sugar, cornstarch, cinnamon, orange zest, and salt.

  3. 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.
  4. Roll out the saved dough and about 1/3 of your second disk of dough. Use cookie cutters to cut out leaf shapes.
  5. Add the filling to the pie shell; then arrange the dough shapes onto the filling.
  6. In a small bowl, whisk together the egg yolk and cream. Brush over the dough. Sprinkle with coarse sugar.
  7. 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.

Recipe 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.