Pear Blackberry Pie with Cardamom
Indulge in the sweet, spiced flavors of autumn with this Pear Blackberry Pie with Cardamom. This stunning dessert combines tender, juicy slices of ripe pears and plump blackberries, all nestled beneath a buttery, golden pie crust. The highlight of this recipe is the warm, aromatic cardamom, which perfectly complements the fruity filling and adds an unexpected twist to a traditional pie. A splash of lemon juice brightens the flavors, while a touch of cinnamon enhances the comforting spice profile. Whether crafted with a classic double-crust or an elegant lattice top, this pie is a true showstopper. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream, and watch it become the star of any gathering. With a balance of sweetness and spice, this dessert is ideal for holidays, dinner parties, or simply elevating your everyday baking repertoire.
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Recipe Information
Ingredients
- 2 discs Pie dough
- 4 cups Ripe pears (peeled, cored, and sliced)
- 2 cups Fresh blackberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons All-purpose flour
- 1 teaspoon Cardamom (ground)
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 large Egg (for egg wash)
- 1 tablespoon Milk or water (for egg wash)
- 2 teaspoons Coarse sugar (optional for topping)
Instructions
Preheat your oven to 400°F (200°C).
Roll out one disc of pie dough and fit it into a 9-inch pie dish, trimming any overhang. Place the dish in the refrigerator to keep the dough chilled while preparing the filling.
In a large mixing bowl, combine the sliced pears, blackberries, granulated sugar, brown sugar, flour, cardamom, cinnamon, and lemon juice. Gently toss until the fruit is evenly coated.
Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
Roll out the second disc of pie dough and lay it over the filling. You can leave it whole for a classic double-crust pie or cut it into strips for a lattice design.
Trim and seal the edges of the pie, crimping them as desired. If using a whole top crust, cut a few small slits in the center to allow steam to escape.
In a small bowl, whisk together the egg and milk (or water) to make an egg wash. Brush the egg wash over the top crust, then sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 25 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 30 more minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Serve slices of the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 408.4 g | 149% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 303.6 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
