Friday, October 5, 2012

Blackberry Pear Pie

 The Blog Tech is working on getting my photos the right size, sorry for the inconvenience.  He has been very busy but it should be fixed soon.

I saw a version of this pie on Mennonite Girls Can Cook a few days ago and thought I would make one of my own.  My husband likes anything with pears so I thought I would make this for a treat.  It is a really good combination.

 I made a pate' Brisee.

 I like my pie cruse sweet and the filling tart.  Too much sugar in the filling masks the fruit taste.

 I used a deep dish pie pan.  Always spray the pan with cooking spray.

 Roll your dough out and cover the pan with some of it overlapping.

 Slice 4 ripe pears and toss them in a bit of lemon juice.

 Add about 1/3 cup of sugar and a couple tablespoons of whatever you use for a thickening agent.  I use King Arthur Flour's pie filling enhancer.  You can use flour or tapioca.  Toss to combine.

 Place blackberries on the bottom of the pan.

 Cover with the pears.

 Roll another piece of dough for the top.

 Crimp the edges and cut steam vents in the top.

 Make pie cookies from any leftover dough.  My mother always made these for us when we were small.  Roll the dough out and spread it with melted butter.  Sprinkle with cinnamon sugar.  Roll it up and cut it in slices.  Bake at 375 degrees for 20 minutes.

 Kids love these.  So do husbands.

 Bake the pie at 375 degrees for about 1 hour or until the crust is golden and the filling is bubbling and looks thickened.

Let the pie cool before cutting.