We challenged our friends at PieTisserie to create a delicious pie using a box of Imperfect produce. They came up with a brilliant Pear-Berry pie that features our luscious Bartlett and Bosc pears, plus some of our seasonal berries. Happy baking!
- Use your favorite pie dough recipe for a double crust pie.
- If you don't have time or motivation to make a crust, just buy one. Life's not a baking contest and we won't judge you for saving yourself some time.
- 1/2 lb Imperfect pears, peeled and sliced
- 1 lb Imperfect blackberries or blueberries
- 3/4 c sugar
- 2 Tbsp flour
- 2 Tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- Preheat oven to 425°F.
- Roll out dough for bottom crust and lay in pie pan. Trim the edges.
- Mix all filling ingredients together in a large bowl.
- Pour into prepared pie shell.
- Roll out dough for top crust and lay over filled pie shell. Trim the edges, or don't, this is a recipe, not the pie police.
- Roll or pinch the edges together.
- Cut some vents to let steam out.
- Bake at 425°F for 15 min.
- Reduce temperature to 375°F and continue cooking for 30 min or until the crust is golden brown and filling is bubbling.
- Let cool for 1 hr before slicing and serving.
This pie looks great with a lattice crust if you feel up for it! If you want to give your crust that food magazine-worthy oven tan, just brush the dough with an egg. If fancy crusts aren't your thing, it also works with a nice oat crumble. Adapt the pie to feature whatever fruits you like and have on hand. If you don't have pears or just don't enjoy them, try making it with peaches and berries instead!