Taste of Summer Pear & Blueberry Pie
Using pears in this blueberry pie recipe really helps sweeten up the blueberries very nicely. Serve this pie slightly warm with a dollop of vanilla ice cream for a very special treat.
3 cups sliced frozen or fresh pears
2/3 cups sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups frozen or fresh blueberries
1 teaspoon lemon juice
2 piecrusts, 9-inch
1 tablespoon butter, chilled, cut up
Preheat oven to 375 degrees F.
Place pears, sugar, flour, cinnamon and nutmeg in a large mixing bowl. Stir until all ingredients are combined. Carefully fold in blueberries and lemon juice.
Using a 9-inch pie plate, place one crust in the bottom being sure it fits snuggly to the bottom and sides of the pie plate. Place the pie filling into the crust. Dot the top of the pie filling with the cut-up pieces of butter. Place the second piecrust on top. Crimp the edges and cut off any extra. Make 4 small slits in the top crust to vent the steam.
Bake 1 hour at 375 degrees or just until the crust is a golden brown.
Tip: Cover the crimped edges of the pie crust with strips of aluminum foil when they get the desired shade of golden brown so they don’t burn.