Pear-Blackberry Pie With Cardamom |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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From Marjolaine Pastry Shop, New Haven, Connecticut. Ingredients:
1 unbaked 9-inch pie shell |
4 fresh pears, unpeeled (bartlett) |
1 1/2 cups fresh blackberries |
1 teaspoon ground cinnamon |
1 teaspoon ground cardamom |
3/4 cup sugar |
1/4 cup cornstarch |
6 tablespoons sugar |
1/2 cup pastry flour |
1/2 teaspoon ground cardamom |
2 tablespoons cold unsalted butter |
Directions:
1. Preheat oven to 375°.
2. Core and slice the pears.
3. In a large bowl, mix the pears and remaining filling ingredients together.
4. Pour filling into prepared pie shell.
5. Make the topping: add the sugar, flour, and cardamom to a food processor; pulse to combine.
6. Add in the butter; mix until the topping comes together into crumbs.
7. Add crumbs to the top of the pie, starting in the middle and spreading to 1 1/2 inches from the edge.
8. Bake 1 hour and 20 minutes (tent crust edges with foil if start to get too brown).
9. Let the pie cool completely before serving.
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