Blueberry & Pear Pies with Cornmeal Crumble
Dessert

Blueberry & Pear Pies

with Cornmeal Crumble

55 MIN
$16.99 6 Servings
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From the Test Kitchen

To end your meal on a sweet note, pair it with this delicious pie that features duo of grated pear and blueberries—tossed with flour and blueberry-bourbon jam, then topped with a sweet, buttery cornmeal crumble and baked until bubbly and golden brown.
CLICK FOR RECIPE CARD

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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Nutrition Label
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fresh
ingredients
Blueberry & Pear Pies with Cornmeal Crumble
Title
  • 2 Pie Crusts
  • 6 oz Blueberries
  • 2 oz Blueberry Bourbon Spread
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps All-Purpose Flour
  • 1 cup Cornbread Mix
  • 2 oz Salted Butter
  • ¼ cup Sugar
  • 1 Pear
step-by-step
instructions
Grate the pear
1 Grate the pear

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the fresh produce. Using the large side of a box grater, grate the pear, discarding the core.

Make the filling
2 Make the filling

In a large bowl, combine the grated pear, blueberries, blueberry bourbon spread, vinegar, flour, and a pinch of salt.

Make the cornmeal crumble
3 Make the cornmeal crumble

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cornbread mix and sugar; stir to combine.

Bake the pies & serve your dish
4 Bake the pies & serve your dish

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts, then evenly top with as much of the cornmeal crumble as you’d like (you may have extra). Bake 20 to 24 minutes, or until the topping and crust are golden brown and the filling is bubbly. Remove from the oven and let stand at least 15 minutes before serving. Enjoy!

Tips from Home Chefs

Grate the pear
1 Grate the pear

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the fresh produce. Using the large side of a box grater, grate the pear, discarding the core.

2 Make the filling

In a large bowl, combine the grated pear, blueberries, blueberry bourbon spread, vinegar, flour, and a pinch of salt.

Make the filling
Make the cornmeal crumble
3 Make the cornmeal crumble

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cornbread mix and sugar; stir to combine.

4 Bake the pies & serve your dish

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts, then evenly top with as much of the cornmeal crumble as you’d like (you may have extra). Bake 20 to 24 minutes, or until the topping and crust are golden brown and the filling is bubbly. Remove from the oven and let stand at least 15 minutes before serving. Enjoy!

Bake the pies & serve your dish
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