Stir to combine and make sure all the fruit is coated. Enjoy alone, with whipped cream or a scoop of vanilla ice cream. ( Log Out /  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. Powered by. 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. Cook the remaining pears and sugar in a small pan until the pears are soft enough to squash with the back of a spoon. Ok, maybe not your waistline, but who really steps on that scale between September and April anyways? 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. (That photo above was me being all fancy schmancy. A little sweetness, a little tartness, some nutmeg and cinnamon, good to go! I am always baking, cooking, and learning – let us know if you have any other tips for our readers! Thanks for sharing the recipe! OMG, I just have to try this right tomorrow. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. ( Log Out /  Make filling: In large bowl, mash blackberries and granulated sugar. Line a 23-centimetre foil pie pan, trimming so it hangs about 1cm over the edge. Fold overhang under itself to create thicker rim of dough and crimp as desired. Reply. Sprinkle with a little more flour, sugar and cinnamon. Will keep in fridge for about a week. Dessert Recipes. Roll out your pie dough and place it in a pie pan. I do enjoy your posts so thanks for sharing. Opt for pear pie instead of apple, and switch it up by adding blackberries. Exact measurements, baking times, geesh so much commitment. Remove the poached pears from their liquid and blot them on some kitchen paper. The extra flour thickens the juices as the fruit cooks and prevents the crust from getting too soggy.) Simply thaw in fridge overnight to use. That being said, of all the pie crust recipes I have made this one seems to be the favorite of most samplers. Easy Recipes For One or Two by Jo Vanderwolf and Sue St. Dennis, Descent Into Deliciousness by Jo Vanderwolf and Sue St. Dennis. Tips and techniques from the Good Food team. ), Okay, now to assemble the pie. In a small bowl, crack the egg and beat it. Prepare the topping: mix topping ingredients in a bowl with your hands, forming into small balls. Bring to a gentle simmer. Slab financier with pear and slightly fancy fennel sugar, Celeriac steaks with pear salad and herb gremolata, Our second cookbook New Classics is out now. Prepare filling: mash blackberries with sugar. Why a pear and blackberry pie you ask. 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. Press edges together to seal. Fill in your details below or click an icon to log in: You are commenting using your account. Turn dough onto a bench, form into a ball then wrap with plastic and chill for 1 hour. Refrigerate until ready to put pie together. Brush pie with egg and sprinkle with sugar. Arrange them face-up among the pear mixture and berries. Wrap in plastic wrap and store in fridge. Roll remaining dough into a 31-centimetre circle. Remove the beans and parchment, brush with some of the beaten egg and return to the oven for another 5 mins. Peel, core and slice pears into 2cm slices. Use fork to mix initially then bring together with your hands. Testing Blogger, it's been a loooong time! ( Log Out /  1. It is really flaky but not crumbly. - Irish Proverb, Oh what a scrumptious looking tart! Roll out the pastry so it’s big enough to line a 20-23cm frying pan, pie dish or shallow baking tin. Roll dough onto the rolling pin and unroll over the fruit so it hangs over the edge of the pie pan by about 1cm. Brush crust rim with some egg. Good Food DealReceive a free Graze box delivered straight to your door. Well, because that is what I had on hand. For more timeless recipes like this, check out The Good Housekeeping Cookbook. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. Preheat oven to 375 degrees. Place on a baking sheet and bake about 1 hour 15 minutes, or until the pears soften and the topping is golden brown. Sprinkle the ground almonds over the pastry case, then add the squashed pear mixture and scatter over the berries. Change ), You are commenting using your Twitter account. 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. The least amount you can handle the dough the better). Fill with baking beans and bake for 15 mins. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. We may earn commission from links on this page, but we only recommend products we back. Cover edges of crust with foil. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! Recipe derived from Good House Keeping Blackberry Pie. Can be frozen. Serve with vanilla custard. Poke several holes in the top crust so the steam can escape. Copyright 2020 Jo and Sue All Rights Reserved. Meanwhile, make the filling. Add pears, cornstarch, cinnamon, lemon zest and salt and toss to combine. Your Blackberry & Pear Pie looks delicious! 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. New! To make the filling, in a large bowl stir together the prepared pears, blackberries, sugar, cornstarch, cinnamon, orange zest, and salt. Meet The Editor. Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. Fit dough into bottom and up side of 9-inch pie plate. 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. Add fruit and cook, stirring until sugar dissolves and juices simmer, about 2 minutes. Search, save and sort your favourite recipes and view them offline. Ok now lets be honest, it is officially Fall. Shock your guests with a new twist on the classic Fall pie with our Harvest Blackberry & Pear pie. 2. (You don't want to miss this step. Fit the crust into a 9″ pie pan, trimming the edges to 1/2″ overhang then tucking them under and crimping. 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. Now is the time to get your casserole pans out, put away the beer coolers, and turn on your oven for warmth. Change ). As I type I’m enjoying leftovers of my pie from Thanksgiving dinner so, as promised, I’m sharing the recipe. Drain off 3 tbsp of the poaching liquid and mix this with the cornflour, then pour back into the pears and continue cooking and squashing for another minute or so, until the filling has thickened. Are you looking to bring something new to the Thanksgiving table this year? Recipe from Good Food magazine, October 2017. Pinch ends together to form desired look, (I use a fork and press ends) & cut 3 slits in center, Brush top of crust and edges with eggwash. Leave over a medium heat, so that a few bubbles break the surface every now and then, and cook for 15 mins. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Divide into 3 parts. So, here is your Harvest Blackberry & Pear Pie recipe that is officially fluke-less. It went something like this: Toss all ingredients in a bowl. Help support The Penny Throwers current and upcoming adventure’s by shopping with our affiliates! Watermark theme. Ingredients. Add remaining filling ingredients and mix well. Dust the work surface with a little plain flour. Heat oven to 375°F. 550g pears (or you can use apples or poached quince instead of pears). Makes enough for 3 double pie crusts. Add to dry mixture. Leave it to The Penny Thrower to test each recipe and sort through the flukes. "Laughter is brightest in the place where food is." Fit the crust into a 9″ pie pan, trimming the edges to 1/2″ overhang then tucking them under and crimping. Heat oven to 180C/160C fan/gas 4. Depending on how stuffed full of fruit - and how ripe the fruit is - your pie may take more, or less, time. 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 … Mix together first 4 ingredients using 2 knives or a pastry blender, until mixture resembles coarse crumbs.