Pear & Wild Blueberry Pie

by Rachel on July 2, 2013

Pear Wild Blueberry Pie

My New Year’s resolution is to work on my pie skills. I know, I really push myself don’t I? I’m also trying to lose weight (successfully, I might add). You’d think the two things, dieting and pie making, could not possibly go together – but with a little restraint (everything in moderation), even a dieter can have a slice of pie. A small slice. And only occasionally.

Pear Wild Blueberry Pie (serves 6-8)

  • Pastry for one 9-inch pie
  • ¼ cup brown sugar
  • ½ teaspoon nutmeg
  • ¼ cup quick cook oats
  • ½ cup dried wild blueberries
  • 5 cups Bartlett, Bosc or D’Anjou pears, halved, cored and sliced about ½ inch thick
  • 2 tablespoons Amaretto
  • 2 tablespoons heavy cream
  • 1 tablespoon butter (cold)

I like a rustic pie, so I don’t peel my pears. Go ahead and peel them if you prefer a slightly more elegant look. Don’t prep the pears ahead of time, they’ll brown. Get everything else ready and then slice them straight into the mixing bowl.

Preheat oven to 350 degrees. Place pastry in 9-inch pie pan. Place pan in oven and cook for 10-12 minutes until the crust just starts to bubble. Remove from oven and set aside.

In a large mixing bowl combine the sugar, nutmeg, oats and wild blueberries. Toss gently. Add the sliced pears, amaretto and heavy cream. Toss gently again.

Place the pie filling inside the pre-cooked pie crust. Dot with the butter. Bake in the 350 degree oven until the pear juices are bubbling, about 40 minutes. If the pie crust is getting too brown before the pear filling is completely cooked, place a piece of tin foil loosely over the top.

Remove from oven. Eat piping hot, or allow to cool and serve at room temperature.

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