Your family, (and stomach), will thank you for it. For the dough, pulse flour, sugar and salt in a food processor. Add pears, cornstarch, cinnamon, lemon zest and salt and toss to combine. Wrap in plastic wrap and store in fridge. Ok now lets be honest, it is officially Fall. After baking the pie, let it sit for 10-15 minutes as it will taste better when it's not too hot. Press edges together to seal. Search, save and sort your favourite recipes and view them offline. ( Log Out /  But any good baker knows that once you have that perfect recipe, you just don’t mess with it! Serve with vanilla custard. This homemade pie is decorative as well as delicious. Pie Baking Lesson # 1: ALWAYS cover your edges with foil to prevent the crust from burning – uncover for last 10-15 minutes. Prepare filling: mash blackberries with sugar. Can be frozen. 2. Today I made a pear and blackberry pie. Refrigerate at least 20 minutes. Combine two classic sweets – poached pears and a fruit pie - to make this stunning dessert with a decorative top to impress your dinner guests. Brush the pastry pieces with beaten egg and sprinkle with the demerara sugar. Cook the remaining pears and sugar in a small pan until the pears are soft enough to squash with the back of a spoon. Poke several holes in the top crust so the steam can escape. It went something like this: Toss all ingredients in a bowl. Maybe more, I haven't actually counted. Your Blackberry & Pear Pie looks delicious! Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I am always baking, cooking, and learning – let us know if you have any other tips for our readers! Divide into 3 parts. Change ), You are commenting using your Facebook account. Shock your guests with a new twist on the classic Fall pie with our Harvest Blackberry & Pear pie. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. ( Log Out /  I found this recipe in the Thanksgiving edition of Good Housekeeping magazine and saved it because I still have a basin full of pears from our tree out in the fridge. Help support The Penny Throwers current and upcoming adventure’s by shopping with our affiliates! Make filling: In large bowl, mash blackberries and granulated sugar. ( Log Out /  The Penny Thrower Mission The Penny Thrower is a food, travel, and lifestyle blog that combines the joys of travel & adventure with the wonders of food, and all of the beauty in the little things. Recipe from Good Food magazine, October 2017. Thanks for sharing the recipe! Easy Recipes For One or Two by Jo Vanderwolf and Sue St. Dennis, Descent Into Deliciousness by Jo Vanderwolf and Sue St. Dennis. You may be able to find more information about this and similar content at, Santa-Approved Christmas Cookie Decorating Ideas, 40+ Healthy (and Delicious!) Well, because that is what I had on hand. Mix next 3 ingredients together in a 1/2 cup measuring cup, beating with a fork. Specific Equipment 1 x … Arrange them face-up among the pear mixture and berries. Brush pie with egg and sprinkle with sugar. I used a cookie cutter to cut rounds of dough and layered them in a circular pattern on top of the fruit.). It actually worked pretty good as a flavor combination. Fold overhang under itself to create thicker rim of dough and crimp as desired. (Try not to work it too much or it gets tough. Squeeze lemon juice over the fruit and toss with sugar, salt and nutmeg. (Pretty tricky, right? Now is the time to get your casserole pans out, put away the beer coolers, and turn on your oven for warmth. 3. New! Refrigerate while you prepare the filling and topping. Number 2 on Jo's Chocolate Chip Cookie List, Vanderwolf's Family Secret Chocolate Cake Recipe. Fill in your details below or click an icon to log in: You are commenting using your account. "Laughter is brightest in the place where food is." - Irish Proverb, Oh what a scrumptious looking tart! Evenly mix the flour into the fruit and cook about a minute more to thicken the juices slightly. Pear and blackberry pie is my cure for the winter blues, with its great balance of sweet and sharp flavours in a crunchy pie pastry. You can, of course, use this for whatever kind of pie you like. Please leave a message in the comments and let me know your thoughts! 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. 550g pears (or you can use apples or poached quince instead of pears). Brush crust rim with some egg. A little sweetness, a little tartness, some nutmeg and cinnamon, good to go! Makes enough for 3 double pie crusts. Sprinkle with a little more flour, sugar and cinnamon. Sprinkle the ground almonds over the pastry case, then add the squashed Dessert Recipes. Ok, maybe not your waistline, but who really steps on that scale between September and April anyways? (That photo above was me being all fancy schmancy. Powered by. Fit the crust into a 9″ pie pan, trimming the edges to 1/2″ overhang then tucking them under and crimping. Don’t forget to subscribe to keep up on our latest posts and adventures! The least amount you can handle the dough the better). Exact measurements, baking times, geesh so much commitment. The leaves are falling, the sun has abandoned us, and the temperature is consistently below 60 degrees. Enter your email address to follow this blog and receive notifications of new posts by email. Allow to cool in the liquid. Fit dough into bottom and up side of 9-inch pie plate. Why trust us? Can be chilled overnight if making ahead. Any interesting pear recipe I find, I always stash it away for the next pear season. On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm Grate a little nutmeg over the surface, then gently roll again to help it stick. 4. Now, neatly dump the bowl of fruit into the shell. Add to dry mixture. Thanks for reading, Penny Throwers! Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. Pour filling into crust then add topping. Your Blackberry & Pear Pie looks delicious! 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. Add butter and pulse until it is in small pea-sized pieces. Opt for pear pie instead of apple, and switch it up by adding blackberries. Let sit for at least half an hour before serving so the juices have time to thicken. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. Meanwhile, make the filling. So, here is your Harvest Blackberry & Pear Pie recipe that is officially fluke-less. In a large mixing bowl, add in the sliced pears, blackberries, granulated and brown sugar, cinnamon and flour. Roll a bit more than half the dough into a 28-centimetre circle. OMG, I just have to try this right tomorrow. Depending on how stuffed full of fruit - and how ripe the fruit is - your pie may take more, or less, time. Seal the edges of the pie together, gently pressing with a fork or between your fingers. Halloween Dinners - No tricks but plenty of treats! Please let me know how it turns out! Copyright 2020 Jo and Sue All Rights Reserved. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Heat oven to 180C/160C fan/gas 4. Lift over your dish, press into the corners, then trim the edges. Join us as we…, Top 10 Cleveland Must-Try’s (& Where to Find Them), How To Survive an All-Day Road Trip: Do's & Don'ts, Place pie crust into bottom of pie dish and up side, In a large mixing bowl, mash blackberries and granulated sugar together into paste, Add pears, cornstarch, cinnamon, lemon zest and salt and stir well.