Pear-Blackberry Pie With Cardamom

From Marjolaine Pastry Shop, New Haven, Connecticut.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1  unbaked 9-inch pie shell

• Filling

• 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

• Crumb Topping

• 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 ½ 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.