Pearberry Pie
Pearberry Pie
Ingredients:
3 cups sliced peeled pears (3 to 4 med pears)
2/3 cups sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups blueberries
1 teaspoon lemon juice
2 9-inch piecrusts
1 tablespoon butter, chilled, cut up
Instructions:
Place pears, sugar, flour, cinnamon and nutmeg in a large mixing bowl. Stir until all ingredients are combined. Carefully fold in blueberries and lemon juice. Using a 9-inch pie plate, place one crust in the bottom being sure it fits snuggly to the bottom and sides of the pie plate. Place the pie filling into the crust. Dot the top of the pie filling with the cutup pieces of butter. Place the second piecrust on top. Crimp the edges and cut off any extra. Make 4 small slits in the top crust to vent steam. Bake 1 hour or until crust is a golden brown.
Thanks for sharing this recipe, I’m not usually one for baking pie, but I think you may have convinced me to try this one. I never heard of anyone of putting pears and blueberries into pies, but now I can’t think why no one has tried it!
Thanks again.
I like the idea of the pear/blueberry mix, and with so many different types of pears out there, one could come up with quite a variety of flavors.
I was looking for a different blueberry pie recipe from the one I have been using, but now you’ve got me thinking completely different about my next creation with this pear angle.
Thanks for sharing this! Definitely going to give this a try!
You forgot to mention what temperature
I once had a pear/blueberry pie at a local diner – it was seasonal and I’ve never seen it since. I decided to try my own instead! I’m making this today (my pie dough is chilling right now). Thanks so much! Can’t wait to try it!
Made this pie today. I prebaked my frozen crust for 8 minutes at 400 degrees before adding the filling. I only had two cups of defrosted blueberries so I used a cup of golden raisins. Dried currants or cranberries, frozen strawberries or peaches would be good too. I used two fresh pears and an apple. I subbed Splenda for the sugar (we are diabetic). I decreased the sugar (Splenda) by about 1/8 cup because of the sweet raisins. I used 4 tbs. of flour and the pie was not runny. I baked the pie for about 65 -70 minutes at 350 degrees. It came out perfect and not too sweet. Thanks for this great recipe.
Oh yes, I added some lemon zest and it was a nice addition.
I made this pie again and made it to the recipe this time and it was perfect. This is the best pie recipe I have used. I don’t bake much but good sugar free pies are very hard to find. Before I added a tablespoon of flour making it 4 and it was a little dry. Still used Splenda because we have to but it is now my “go to” pie recipe. Thanks for posting.