Easy Peasy Pear and Blackberry Pie

Our kitchen has turned into an orchard. We have so many pears from the garden, we are literally tripping over them! 

Here is a recipe for the ultimate comfort food to solve the pear overload - pear and blackberry pie.

Ingredients

- 1 pack of shortcrust pastry - 500g (or you could make your own)

- a handful of blackberries

- 4  ripe pears

- 1 tbsp brown sugar

- 1 tsp cinnamon

- milk

- 9 inch/23 cm pie dish

Method

1. Cut the pears into bite-sized chunks.

2. Put the pears in a saucepan. Add the sugar and cinnamon. Stew on a low heat for 5 minutes or until the pears become softer.

3. Roll out half of the pastry and put onto the bottom of a greased pie dish.

4. Put the pear filling in the pie dish and then add the blackberries.

5. Roll out the other half of the pastry. Put the pastry on top of the fruit to make a lid for the pie. Neaten up the edges and add some slits in the pastry to let the steam escape during cooking.

6. Brush some milk on the pastry so it turns golden in the oven.

7. Bake for 45 minutes at 180C.

The pastry should be golden and you should be able to see the fruit mixture bubbling. For all the impatient/greedy people (like me!), you must let the pie cool for a while otherwise you will be scalded with molten fruit! No pie is worth that pain!