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Pear-Blackberry Pie

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Bursting with juicy pears, vibrant blackberries, and a buttery almond crumb topping, this pie is a showstopper for gatherings or a cozy dessert night. A harmony of sweet and tart wrapped in a golden crust—slice in and savor the love.

Ingredients

Scale

Crumb Topping

1 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 cup packed brown sugar

1/2 cup almonds, chopped

1 tsp lemon zest

1/4 tsp kosher salt

6 Tbsp unsalted butter, at room temp

Filling

2 refrigerated rolled pie crusts

4 (6 oz) containers blackberries

1 1/3 cups granulated sugar

4 1/2 lb Bartlett pears (about 10), peeled, cored, sliced 1/4-inch thick

1/2 cup cornstarch

2 tsp ground cinnamon

2 tsp lemon zest

1/2 tsp salt

Instructions

Preheat oven to 375°F (190°C).

In a bowl, mix flour, oats, brown sugar, almonds, lemon zest, and salt. Cut in butter until mixture is crumbly. Set aside.

Gently unroll and fit pie crusts into two 9-inch pie dishes.

In a large bowl, combine blackberries, pears, granulated sugar, cornstarch, cinnamon, lemon zest, and salt. Toss well.

Divide filling between pie crusts. Sprinkle crumb topping over each.

Place pies on a baking sheet. Bake 50–60 minutes, or until bubbly and golden. Cover loosely with foil if topping browns too fast.

Cool at least 2 hours before serving.

Nutrition

Find it online: https://flavorscroll.com/pear-blackberry-pie/