Blackberry Pear Pie

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Fall meets summer in this Blackberry Pear Pie. Rich in color and flavor, this delicious dessert perfectly blends the best of both seasons.

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1 Blackberry Pear Pie

2 How to Make Blackberry Pear Pie:

3 Blackberry Pear Pie Recipe:

4 Blackberry Pear Pie

Yesterday I shared my fall kitchen decor, which includes lots of ideas and inspiration for fall decorating. In that post, I also teased you with this amazing Blackberry Pear Pie. I’m excited to bring you the recipe today.

Even though “fall” unofficially starts after Labor Day, I realize that for many folks it’s a bit early to dive into a pumpkin pie when the calendar says it’s still summer. To remedy the situation, I decided to merge the two seasons. By taking a bit of summer (blackberries) and a bit of fall (pears), I’ve created one dessert that you can enjoy now or when autumn officially arrives.

How to Make Blackberry Pear Pie:

I started things off with my go-to pie crust recipe. You can use your favorite recipe or even opt for store-bought.

Inspired by Charm’s Go-To Pie Crust recipe can be found here. Lately, I’ve been skipping the food processor and instead using a pastry blender to incorporate the flour into the butter. I then use my hands to mix in the iced water. I like being able to feel the dough to get the perfect texture.

Once the crust is made, it’s time to whip up the filling. Just stir together the prepared pears, blackberries, cornstarch, orange zest, and salt. I used Bosc pears. I prefer them for baking. Anjou also work well.

With everything ready, it’s time to assemble the pie.

This ruffled pie dish is my new favorite. I love it because the edge is so easy to finish. Simply trim off the excess dough, leaving about a 1/2-inch hanging over the edge of the dish. Then, tuck that excess 1/2-inch under, and you have a beautifully clean edge.

Pour the filling into the pie shell.

For a festive fall touch, I cut out leaf shapes using some of the remaining dough*. I used these cookie cutters. I also love these cutters (which I own but wasn’t able to find in my baking supplies).

*You will only need about 2/3 of the dough. You could use the leftover dough to make my Cinnamon Sugar Pie Crust Cookies or even a small Berry Crostata.

Once all of these shapes are cut out, place them on top of the pie filling. Brush the pieces and the edge crust with a mixture of egg yolk and cream. Then sprinkle everything with coarse sugar.

I love coarse sugar on pastry. Not only does it add an extra touch of sweetness, but it adds a little sparkle, too.

The pie is now ready to go in the oven. As with most pies, I start at a higher oven temperature and then lower it during the baking process.

This particular pie got slightly dark on top because I accidentally set my oven to 475 instead of 425. (I guess I’m still learning out to work my new range. Oops!)

Want more blackberry and pear recipes? Try These

Blackberry Banana Muffins
Blue Cheese, Pear, and Honey Crostini
Blackberry Rhubarb Cake
Pear Martini
Frozen Blackberry Margaritas

I love this combination of flavors. To take it over the top, serve it warm with ice cream. Yum!!

I hope you enjoy this recipe as much as I do. Happy baking!

Blackberry Pear Pie Recipe:

Blackberry Pear Pie

Fall meets summer in this Blackberry Pear Pie. Rich in color and flavor, this delicious dessert perfectly blends the best of both seasons.

4.34 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blackberry, dessert, fall baking, pear, pie

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 8

Calories: 272kcal

Ingredients

1 recipe Inspired by Charm's Go-to Pie Crust*
5 cups peeled cored, and chopped pears (I used about 6 Bosc pears.)
2 containers (6 ounces each) blackberries
2/3 cup granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1-2 teaspoons grated orange zest
1/2 teaspoon kosher salt
1 egg yolk
2 tablespoons cream or milk
Coarse sugar

Instructions

Begin by preparing your pie crust. (I've listed my go-to recipe below. You can use your favorite recipe or even store-bought crust.)
To make the filling, in a large bowl stir together the prepared pears, blackberries, sugar, cornstarch, cinnamon, orange zest, and salt.
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. Transfer the dough circle to your pie pan. Trim off any access dough and save. Crimp the pie dough edges or tuck them under for a clean look.
Roll out the saved dough and about 1/3 of your second disk of dough. Use cookie cutters to cut out leaf shapes.
Add the filling to the pie shell; then arrange the dough shapes onto the filling.
In a small bowl, whisk together the egg yolk and cream. Brush over the dough. Sprinkle with coarse sugar.
Place the pie on a baking sheet. Bake for 20 minutes at 425 degrees Then, reduce the temperature to 325 degrees Bake for 60-70 minutes or until the top is golden brown and the filling is bubbling.** Place the pie to a wire rack so it can cool.

Notes

Inspired by Charm's Go-To Pie Crust recipe can be found here. Lately, I've been skipping the food processor and using a pastry blender to incorporate the flour into the butter. I then use my hands to mix in the iced water.

* You will only need about 2/3 of the dough. You could use leftover dough to make my Cinnamon Sugar Pie Crust Cookies or even a small Berry Crostata.

**I should note that my crust is a little dark because I accidentally had my oven set at 475 to start. I typically start baking my pies with a small piece of aluminum foil on top to prevent over-browning. If your crust is getting too dark, I recommend doing the same.

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