American Pie Council

2013 Amateur Recipe

Pear and Blackberry Crunch Pie

Pear & Blackberry Crunch
2013 APC Crisco National Pie Championships Amateur Division
1st Place, Fruit and Berry
John Lew, Orlando, FL

Crust
1 1/2 cups all-purpose flour
1/2 cup Crisco
1/2 tsp salt
5 - 6 Tbsp ice water
In a mixing bowl, combine flour and salt; cut in Crisco until crumbly. Add water one tablespoon at a time until dough forms into a ball. Roll out on floured surface to fit a 10 inch pie dish. Set aside.

Filling
4 Cups Pear Nectar
Fresh Grated Ginger (Cut into dime sized coins)
7 Large Pears (Rock Hard Fruit is the best)
¾ Stick of Butter
1 tsp Cinnamon
½ tsp Nutmeg
¾ cup Sugar
6 oz Fresh Blackberries
Zest of 1 Lime
Juice of 1 Lime
2 Tbsp of Flour
5 Tbsp of Minute Tapioca

Pare & dice the pears. Pour Nectar into a pan and add Ginger. On a medium heat, bring to a slow boil. Reduce content until 1 cup is left and liquid is thickening. Add ¼ Sugar and continue to heat until reduced to ½ cup. Remove from stove, remove ginger pieces and cool. In a pan, heat the butter. Add the diced pears, Cinnamon & Nutmeg and sauté until soft (15 minutes). Add ½ cup sugar and Lime Zest and continue to cook for a few minutes. Remove from heat. Add flour, lime juice and stir. Remove from heat and allow to cool for 5 minutes. Add reduced nectar & Tapioca and Stir. Pour 2/3 of pears into prepared pie shell. Add 2/3 of Blackberries. Add last 1/3 of pear and Blackberries. Top with Crumble mixture. Bake

Crunch Top
¾ cup Flour
3 oz Sugar
3 oz Butter (softened)
1/2 cup chopped Almonds
1 Tbsp Vanilla
In a mixing bowl, combine flour, sugar; cut in butter until crumbly. Add Almonds and toss. Add Vanilla and mix. By hand, drop the crumbles on top of the pie.

Pre Heat Oven to 350’F. Cook for 40 – 45 minutes (Or, until bubbles appear.)