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.
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
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.
BERRY BEST PEAR PIE
Cranberries and pears make tasty partners in an old-fashioned lattice-topped pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball; divide pastry in half. On lightly floured surface, shape each half into flattened round. Roll one round of pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge 1 inch from rim of plate.
- In small bowl, mix sugar, 1/3 cup flour and the cinnamon. Place pears in pastry-lined pie plate. Sprinkle sugar mixture over pears. Top with cranberries. Cut butter into small pieces; sprinkle over filling.
- Roll other round of pastry; cut into strips about 1/2 inch wide. To make lattice top, place about 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip of the first 7 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. (To save time, place second half of strips crosswise across first strips instead of weaving.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips. Press edge with fork.
- In small bowl, mix egg white and 1 teaspoon water; brush on lattice pastry top. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through lattice crust.
Nutrition Facts : Calories 560, Carbohydrate 81 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 47 g, TransFat 3 1/2 g
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
OLD FASHIONED BLACKBERRY PIE
Blackberries...yummy! This recipe was given to me by a friend at work. It's very easy to make and so good.
Provided by Dreamgoddess
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Wash the blackberries and place on paper towels to drain.
- Line the bottom of a pie pan with half of the pastry.
- Place the blackberries on top of the pastry.
- Sprinkle the sugar, cornstarch and lemon rind on top of the berries.
- Dot butter on top of the sugar, cornstarch and lemon rind.
- Cut the remaining pastry in strips.
- Place the strips in a lattice pattern on top of the pie.
- Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.
Nutrition Facts : Calories 3154.8, Fat 149.7, SaturatedFat 45.7, Cholesterol 61.1, Sodium 2121.6, Carbohydrate 435.4, Fiber 29.9, Sugar 221.8, Protein 29.4
GRANDMA'S BLACKBERRY PIE
I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them.
Provided by SYRAH4689
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h10m
Yield 10
Number Of Ingredients 11
Steps:
- Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
- Preheat an oven to 375 degrees F (190 degrees C).
- Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 15 g, Fiber 5.5 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 338.7 mg, Sugar 19.3 g
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