I found it in the Cayoosh Elementary Cookbook, submitted by Ginny Byrne. Any interesting pear recipe I find, I always stash it away for the next pear season. Recipe derived from Good House Keeping Blackberry Pie. You can give it a pretty crimped edge, if you like, then wrap the off-cuts in cling film and keep in the fridge until needed. Serves 8. As an Amazon Associate I earn from qualifying purchases. Leave a Reply Cancel reply. But any good baker knows that once you have that perfect recipe, you just don’t mess with it! Add fruit and cook, stirring until sugar dissolves and juices simmer, about 2 minutes. Prepare filling: mash blackberries with sugar. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. Your Blackberry & Pear Pie looks delicious! This homemade pie is decorative as well as delicious. The least amount you can handle the dough the better). Why trust us? Please let me know how it turns out! (At least where I’m from, thank you Michigan.). OMG, I just have to try this right tomorrow. 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. You may be able to find more information about this and similar content on their web site. Shock your guests with a new twist on the classic Fall pie with our Harvest Blackberry & Pear pie. Roll out your pie dough and place it in a pie pan. Fill shell with cooked fruit so it mounds slightly in the centre. Brush the pastry pieces with beaten egg and sprinkle with the demerara sugar. Sprinkle the ground almonds over the pastry case, then add the squashed pear mixture and scatter over the berries. Pile the pears with the blackberries into a large 1.5ltr (2¾pt) pie dish and pour over any lemon juice that is left in the bowl. It went something like this: Toss all ingredients in a bowl. To make the filling, in a large bowl stir together the prepared pears, blackberries, sugar, cornstarch, cinnamon, orange zest, and salt. So, here is your Harvest Blackberry & Pear Pie recipe that is officially fluke-less. Stir to combine and make sure all the fruit is coated. Press edges together to seal. It is really flaky but not crumbly. Now is the time to get your casserole pans out, put away the beer coolers, and turn on your oven for warmth. Help support The Penny Throwers current and upcoming adventure’s by shopping with our affiliates! Bartlett pears (about 5 total), peeled, cored and sliced 1/4 inch thick, Nutritional Information (per serving): About 390 calories, 13 g fat (5.5 g saturated), 4 g protein, 260 mg sodium, 67 g carb, 7 g fiber, 17 Safe Ways to Celebrate Thanksgiving This Year, How the 'Today' Hosts Celebrate the Holidays, 30+ Best Holiday Face Masks for Any Gathering, The Truth About Apple's Black Friday Sales. Watermark theme. Good Food DealReceive a free Graze box delivered straight to your door. Remove from oven and let cool on wire rack. I do enjoy your posts so thanks for sharing. Your Blackberry & Pear Pie looks delicious! Preheat oven to 375 degrees. It actually worked pretty good as a flavor combination. 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. Add enough water to fill the 1/2 cup. 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. In a large mixing bowl, mash blackberries and granulated sugar together into paste Add pears, cornstarch, cinnamon, lemon zest and salt and stir well Transfer mixture into pie dish, and top with 2nd pie crust. 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. Refrigerate while you prepare the filling and topping. ), Okay, now to assemble the pie. Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. If necessary, trim dough so overhang is even all the way around (about 1/2 inch from edge of pie plate). Stir in the vanilla, blackberries and lemon zest and remove from heat. We may earn commission from links on this page, but we only recommend products we back. Melt butter in a pot over medium heat. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Ok now lets be honest, it is officially Fall. Recipe from Good Food magazine, October 2017. Fill with baking beans and bake for 15 mins. Pour the fruit into the pie shell. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! Transfer mixture into pie dish, and top with 2nd pie crust. Scrunch up a sheet of baking parchment, unfold, and lay it over the pastry. Depending on how stuffed full of fruit - and how ripe the fruit is - your pie may take more, or less, time. Keep an eye on it and check for doneness with a fork. I am always baking, cooking, and learning – let us know if you have any other tips for our readers! Cut 6 to 8 small steam vents into the top and bake for 50 minutes. Add to dry mixture. Number 2 on Jo's Chocolate Chip Cookie List, Vanderwolf's Family Secret Chocolate Cake Recipe. Enter your email address to follow this blog and receive notifications of new posts by email. 1. Roll remaining dough into a 31-centimetre circle. Suggestion: Serve's with Frank's rich vanilla custard. https://www.deliciousmagazine.co.uk/recipes/rustic-pear-pie Thanks for reading, Penny Throwers! I used a cookie cutter to cut rounds of dough and layered them in a circular pattern on top of the fruit.). Please leave a message in the comments and let me know your thoughts! Testing Blogger, it's been a loooong time! Turn dough onto a bench, form into a ball then wrap with plastic and chill for 1 hour. Tips and techniques from the Good Food team. Meanwhile, make the filling. Refrigerate at least 20 minutes. New! Your family, (and stomach), will thank you for it. Dust the work surface with a little plain flour. Cover edges of crust with foil. Wrap in plastic wrap and store in fridge. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. I just love the way you did the pastry on the top - so pretty :). Sprinkle the ground almonds over the pastry case, then add the squashed On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm Using a fluted ravioli wheel, … Seal the edges of the pie together, gently pressing with a fork or between your fingers. Pinch ends together to form desired look, (I use a fork and press ends) & cut 3 slits in center Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Dessert Recipes. 2. Using lightly spiced seasonal fruits, this Blackberry & Pear Lattice Crust Pie is low in refined sugar, easy to make and equally good served with custard, cream or ice cream. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. 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. Change ), You are commenting using your Google account. Simply thaw in fridge overnight to use. Fold overhang under itself to create thicker rim of dough and crimp as desired. 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 … After baking the pie, let it sit for 10-15 minutes as it will taste better when it's not too hot. Line a 23-centimetre foil pie pan, trimming so it hangs about 1cm over the edge.