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.

  • 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
  • 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.
  • 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.
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