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.
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.
PEACH AND BLACKBERRY PIE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
- Add the cubed butter and pulse until the butter is incorporated and the size of peas.
- Add the buttermilk and pulse until the dough just comes together.
- Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
- In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
- Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
- Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
- With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
- Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
- In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
- Preheat the oven to 375˚F (190˚C).
- Chill the pie in the refrigerator for 30 minutes.
- Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
- Let pie sit at room temperature for at least 3 hours before serving.
- Enjoy!
Nutrition Facts : Calories 596 calories, Carbohydrate 66 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 24 grams
SWEET AUTUMN HARVEST PIE
Apples, pears and cranberries are what bring the special autumn flavor to this delectable pie. Serve with ice cream for the ultimate finale to your special meal.
Provided by JackieOhNo
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Place jellyroll pan on lower oven rack.
- Fit bottom crust into 9" pie pan.
- Flute; refrigerate.
- Roll out top crush to 1/4" thickness.
- Using a leaf-shaped cutter, cut out pastry leaves.
- Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
- Brush crust edges with egg.
- Arrange leaf cutouts over filling, overlapping slightly.
- Brush with egg; sprinkle with remaining sugar.
- Place pan on hot baking sheet in oven.
- Bake 10 minutes.
- Reduce oven temperature to 350 degrees Fahrenheit.
- Bake 1 hour or until golden.
- Cool on rack.
Nutrition Facts : Calories 481.5, Fat 16.5, SaturatedFat 4.1, Cholesterol 26.4, Sodium 254.7, Carbohydrate 82.3, Fiber 6, Sugar 49.4, Protein 4.7
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