Berry-Pear Crisp Pie

Celebrate late-summer berries and sweet pears with this irresistible pie, made fast with a prepared crust and finished with a crunchy oat and walnut topping.

(6)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 3 hr 45 min
  • ingredients 14
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3
ripe pears, peeled, cored, thinly sliced (about 3 cups)
1
cup fresh blueberries
1
cup fresh raspberries
1
tablespoon lemon juice
1/3
cup granulated sugar
3
tablespoons cornstarch

Topping

1
cup old-fashioned or quick-cooking oats
1/2
cup all-purpose flour
1/2
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
cup butter or margarine, softened
1/2
cup chopped walnuts, if desired
Vanilla ice cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
  • 2 In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  • 3 In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  • 4 Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.
  • 1 Heat oven to 425°F. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
  • 2 In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  • 3 In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  • 4 Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.

EXPERT TIPS

toggle

Expert Tips

Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavor to the crisp.

Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
220mg
220%;
Total Carbohydrate
65g
65%
(Dietary Fiber
5g
5%
  Sugars
31g
31%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet