Harvest Pear Blackberry Pie Recipes
PEAR-BLACKBERRY CRISP
I love making this recipe in the fall when I have an abundance of fresh pears from a nearby orchard. The unique combination of pears and blackberries really makes this dessert special. -Beth Fleming, Downers Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.
Nutrition Facts : Calories 415 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 228mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 7g fiber), Protein 4g protein.
HARVEST PEAR-BLACKBERRY PIE
Opt for pear pie instead of apple, and switch it up by adding blackberries
Provided by 007billybob
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- 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.
- 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
- Make filling: In large bowl, mash blackberries and granulated sugar. Add pears, corn-starch, cinnamon, lemon zest and salt and toss to combine.
- 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.
HARVEST PEAR CRUMB PIE
Make and share this Harvest Pear Crumb Pie recipe from Food.com.
Provided by PixieDust
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
- Pour into pastry shell.
- Bake at 400 degrees for 25 minutes.
- Topping: mix together flour and brown sugar.
- With a pastry blender, cut in butter until mixture is crumbly.
- Sprinkle over pie filling.
- Bake 40 minutes longer.
- Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.
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- Place the flour, one-half teaspoon salt and the zest of one lemon in a food processor and pulse to combine. Cut three-fourths cup (1 1/2 sticks) of the butter into 1-inch cubes and add to the flour. Pulse to break up. Whisk together the vinegar and egg yolk in a measuring cup with enough ice-cold water to bring the volume up to one-half cup. While pulsing, add the liquid in a steady stream until the flour looks crumbly and damp (be careful that the dough does not overmix and form a ball). The crumbs should adhere when you press them together. Turn out the dough onto plastic wrap and press into 1 disk. Wrap tightly in the plastic and refrigerate 30 minutes to an hour.
- On a lightly floured surface, roll the dough to a large round no thicker than one-eighth inch and about 15 inches in diameter. Drape the dough over the pie plate. Trim the dough to about 2 inches from the rim of the pie plate, saving the trimmings for decoration. Roll up the dough to form a thick crust around the rim of the plate, and crimp the crust to form a zig-zag design. Take the trimmings (ball up the dough and roll it out again if necessary) and cut out about 5 big leaves (or other shapes, such as a pear). Place the leaves on a parchment-covered cookie sheet and, using the flat side of a knife, press veins into the leaves for decoration. Use the remaining dough to make decorative balls for the top of the pie: roll 6 to 8 larger balls the size of small marbles to dot the center over the filling, and about a dozen slightly smaller balls to garnish the rim of the pie along the crust (moisten the smaller balls with a little water so they adhere to the crust). Refrigerate both the pi
- In a large bowl, toss the remaining lemon zest, one-half cup sugar, the brown sugar, tapioca, cardamom, pepper, nutmeg and remaining one-eighth teaspoon salt to combine. Toss in the pears and lemon juice, then gently fold in the frozen blackberries just until combined.
- Fill the chilled pie shell with the pear-blackberry mixture, dot with the remaining 2 tablespoons butter, then position the dough leaves around the center of the pie and dot the center with the larger balls. (Or decorate how you like.) Refrigerate the pie, uncovered, for 15 minutes. Meanwhile, heat the oven to 400 degrees.
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2022-10-27 Pear and blackberry pie 1. For the dough, pulse flour, sugar and salt in a food processor. Add butter and pulse until it is in small pea-sized... 2. …
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- 1. For the dough, pulse flour, sugar and salt in a food processor. Add butter and pulse until it is in small pea-sized pieces. Beat egg and 3 tablespoons of water together, add to butter and pulse 1 to 2 times, but don't let the dough form into a ball in the machine. Turn dough onto a bench, form into a ball then wrap with plastic and chill for 1 hour.
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- 3. Melt butter in a pot over medium heat. Add fruit and cook, stirring until sugar dissolves and juices simmer, about 2 minutes. Evenly mix the flour into the fruit and cook about a minute more to thicken the juices slightly. Stir in the vanilla, blackberries and lemon zest and remove from heat.
- 4. To make the pie, preheat oven to 175C and lightly dust a work surface with flour. Roll a bit more than half the dough into a 28-centimetre circle. Line a 23-centimetre foil pie pan, trimming so it hangs about 1cm over the edge. Fill shell with cooked fruit so it mounds slightly in the centre. Roll remaining dough into a 31-centimetre circle. Brush crust rim with some egg. Roll dough onto the rolling pin and unroll over the fruit so it hangs over the edge of the pie pan by about 1cm. Press edges together to seal. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression all the way round then refrigerate the pie for at least 20 minutes.
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