Berry-Pear Crisp Pie

Berry-Pear Crisp Pie

Celebrate late-summer berries and sweet pears with this irresistible pie, made fast with a prepared crust and finished with a crunchy oat and walnut topping.

Prep Time

25

Minutes

Total Time

3:45

Hrs:Mins

Makes

8

servings

Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3
ripe pears, peeled, cored, thinly sliced (about 3 cups)
1
cup fresh blueberries
1
cup fresh raspberries
1
tablespoon lemon juice
1/3
cup granulated sugar
3
tablespoons cornstarch
Topping
1
cup old-fashioned or quick-cooking oats
1/2
cup all-purpose flour
1/2
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
cup butter or margarine, softened
1/2
cup chopped walnuts, if desired
Vanilla ice cream, if desired
  1. Heat oven to 425°F. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
  2. In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  3. In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  4. Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavor to the crisp.
Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 180),
  • Total Fat 19g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 200mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 5g,
    • Sugars 31g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.