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 walnut topping.

Preparation Time: 25 minutes
Total Time: 3 hours 45 minutes



1 box refrigerated pie crusts, softened as directed on box


3 ripe pears, peeled, cored, thinly sliced (about 3 cups/750 mL)

1 cup (250 mL) fresh blueberries

1 cup (250 mL) fresh raspberries

1 tbsp (15 mL) lemon juice

1/3 cup (75 mL) granulated sugar

3 tbsp (45 mL) cornstarch


1 cup (250 mL) old-fashioned or quick-cooking oats

1/2 cup (125 mL) all-purpose flour

1/2 cup (125 mL) packed brown sugar

1 tsp (5 mL) ground cinnamon

1/2 cup (125 mL) butter or margarine, softened

1/2 cup (125 mL) 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 baking sheet with foil. Place pie plates on foil-lined baking 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, serve with vanilla ice cream, if desired.