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Berry-Pear Crisp Pie

Berry-Pear Crisp Pie
  • Prep 25 min
  • Total 3 hr 45 min
  • Ingredients 14
  • Servings 8
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.
Updated January 28, 2010
Make With
Make With
Pillsbury Pie Crust

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
220mg
9%
Potassium
190mg
5%
Total Carbohydrate
65g
22%
Dietary Fiber
5g
20%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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