Berry-Pear Crisp Pie

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  • 25|min prep time
  • 3|hr|45|min total time
  • 14 ingredients
  • 8 servings

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

Directions

  1. 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. 2 In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  3. 3 In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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