Pear-Berry Crisp Pie

One of my favorite summer desserts is a Mixed Berry Crumble Tart.  The only thing is, I don’t grow any of those fruits here on our acreage, so I don’t get to make it as often as I would like.  About this time of year, though, we have an abundance of pears from our two pear trees.  I have made them into crisps and even pear sauce.  But, I think this is my favorite way to enjoy them.  Baked in a pie!

Prepare your pie dish with 1 unbaked pie crust (which is half of my favorite recipe) and set it aside.  I usually set mine uncovered in the refrigerator at this point.

In a large bowl, combine the pears and berries.  You can use fresh or frozen berries.  And you don’t have to have both kinds either.  You can use either all blueberries or all raspberries, and it will be good.

In a small bowl, combine the sugar and cornstarch.

Gently toss the fruit with the sugar mixture.  Pour the lemon juice over the mixture and stir gently.  Spoon this into the prepared pie crust and set aside.

For the topping, in a large mixing bowl, combine the oats, butter, flour, brown sugar, and cinnamon.  Mix until it is well combined.

Layer the topping evenly over the fruit in pie crust.  It will be pretty tall, but as the fruit cooks in the oven, it will sink down.  Cover the pie with foil.

And here’s a side-view… As you can see, it’s pretty tall at this point!

Bake the pie in a preheated 425 degree F oven for 15 minutes.  Then, you’ll turn down the heat to 375 degrees F and bake another 45 minutes.  Remove the foil to finish browning the topping and crust for another 20-25 minutes.

Cool the pie completely before serving, as tempting as it may be to slice into it while it is warm!  Serve with vanilla bean ice cream if you like!

Adapted from Pillsbury