I love this pie. I don’t really do fruit pies, but this pie was pretty good considering…I don’t do fruit pies. Mark loves all pies. It’s more fun to bake stuff that I know he’ll enjoy. It also gave me an excuse to use my ceramic pie bird. The point of it is to release the steam while baking through its beak, instead of cutting slits in the dough. Pretty nifty, uh?
The blackberries stained the pears a sultry berry hue. The flavor has a subtle tartness, reminiscent of rhubarb pie.
4 large, ripe Bartlett pears, peeled and thinly sliced
1 1/2 cups fresh, or frozen blackberries, sliced in half
1 cup organic evaporated cane juice sugar (or granulated white sugar)
1 teaspoon of fresh lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons of butter
3 tablespoons of all-purpose flour
2 pie crusts, pre-made (I used thawed frozen pie crust)
Preheat oven to 425 degrees Fahrenheit.
Mix pears, blackberries, sugar, lemon zest, flour, cinnamon, cloves, nutmeg and salt together. Press one of the thawed (or homemade) pie crusts into a baking pie dish. Pour mixture into the pie pan and dollop with butter.
Cover filled pie with the second rolled-out pie dough layer. Pinch sides shut with fingers or with a fork.
**Braided edge option – if you have extra pie dough, roll it out and cut 3 long strands of dough. Begin to braid the strands tightly together. Brush the edges with egg/cream mixture (one egg mixed with a splash of cream). Then lay braided dough strand around the pie’s edge and gently press around the entire edge.
Lightly brush entire pie with egg/cream mixture (one egg mixed with a splash of cream). Bake pie for 15 minutes at 450 degrees, then reduce heat to 350 degrees Fahrenheit and wrap the pie edges with foil to prevent burning or over-browning.
Bake for 50 minutes, or until bottom and top of crust is golden brown.
Let pie cool for 15-20 minutes before slicing.