If you have a love for luscious, juicy fruit pies but need to avoid gluten, this Pear Blackberry Pie with Gluten Free Pie Crust is going to completely steal your heart. It balances the sweetness of ripe pears with the tartness of blackberries, all brought together with a fragrant red wine rosemary syrup that adds depth and elegance. Enveloped in a tender, flaky gluten free crust that’s perfectly crumbly yet sturdy, this pie offers an irresistible combination of textures and flavors that make it truly unforgettable. Trust me, once you try this Pear Blackberry Pie with Gluten Free Pie Crust, it will become your go-to dessert for every occasion!

Pear Blackberry Pie with Gluten Free Pie Crust Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look like a lot, but each one plays an essential role in creating that beautifully balanced taste and texture. From the bright blackberries to the aromatic rosemary in the syrup, not a single component is wasted here.

Pears (3 pounds): Choose firm but ripe varieties like Comice, Anjou, or Bartlett for perfect sweetness and texture that hold up when baked.
Blackberries (1 pint): Their natural tartness adds vibrant color and complements the pears beautifully.
Fresh rosemary (2 tablespoons): Adds an unexpected herbal aroma to the red wine syrup, elevating the flavor profile.
California Pinot Noir Grenache or Zinfandel (1¾ cups): Used in the syrup and filling to infuse rich, fruity notes with a touch of acidity.
Almond flour (1 3/4 cups): The base for the luscious almond paste layer that adds moisture and subtle nuttiness.
Gluten free flours (tapioca, cornstarch, brown rice, sorghum): Combined precisely to create a tender yet sturdy gluten free pie crust.
Butter (1 cup cold): Provides flakiness and richness, crucial for both crust and syrup.
Eggs (4 large): Bind the dough and add color and shine to the finished pie.
Spices and sweeteners (sugar, powdered sugar, cinnamon, vanilla, sea salt): Each enhances sweetness, balances flavors, and deepens the aroma.
Xanthan gum (1½ teaspoons): Essential for structure and chewiness in gluten free dough.

How to Make Pear Blackberry Pie with Gluten Free Pie Crust

Step 1: Prepare the Gluten Free Pie Dough

This step is all about getting a perfectly crumbly yet pliable dough. Combining a blend of tapioca, cornstarch, brown rice, and sorghum flours with xanthan gum creates a gluten free dough that behaves beautifully. Pulsing cold butter into the flour mix until coarse crumbs form ensures a crisp texture. Adding eggs one at a time brings everything together, but be careful not to overwork it. After kneading gently and dividing into disks, chilling is key to let the dough firm up, making it easier to work with later.

Step 2: Make the Red Wine Rosemary Syrup

This syrup is where your pie gains its magical depth of flavor. Boiling sugar, rosemary, and most of the wine until reduced concentrates the flavors beautifully. Once strained, whisking in butter creates a luscious texture. Thickening it with a cinnamon-scented cornstarch mixture and finishing with vanilla and salt brings a harmonious balance of sweet, herbal, and warm notes, perfect for soaking your juicy fruit filling.

Step 3: Prepare the Almond Paste

The almond paste adds a moist, nutty layer between crust and fruit. Combining fine almond flour, powdered sugar, egg white, and almond extract into a malleable ball gives you a paste that won’t overpower but will enrich the pie. Shaping it and refrigerating keeps it firm for easy layering later.

Step 4: Assemble the Pie Crust and Almond Paste Layer

Roll out one disk of dough delicately, being careful not to stretch it as you lodge it into your pie plate. Trim and fold the edges to build a good border. Then roll out and place the almond paste circle right into the pie base. This layer will act as a delicious moisture barrier and flavor booster, so don’t skip it. Freezing the pie shell at this point helps the crust hold its shape during baking.

Step 5: Toss the Fruit with Syrup and Fill the Pie

Combine your sliced pears and fresh blackberries in a bowl, then drizzle the cooled wine syrup over the fruit. Toss gently but thoroughly so every bite will be infused with that gorgeous syrup flavor. Pour this mixture carefully into the almond paste-lined crust, making sure not to disturb your edges. Refrigerate before adding the lattice crust to let everything settle nicely.

Step 6: Weave the Gluten Free Lattice Top

Roll out the second dough disk into a large rectangle and cut into evenly sized strips. Heating glucose is off the table here, so a gentle hand and an offset spatula are your best tools for lifting and placing strips. Weave strips over and under each other in a traditional lattice pattern for a rustic and charming look. Trim and crimp the edges together firmly to seal in all the juices and keep your fillings bubbling without leaks.

Step 7: Bake to Golden Perfection

Brushing the lattice with beaten egg and sprinkling raw sugar on top gives your pie that eye-catching golden sheen and delightful crunch. Bake initially at 375°F for a 30-minute heat boost, then lower to 350°F and bake until bubbling and golden brown for about another hour to hour and fifteen minutes. Watching for over-browning and tenting with foil if necessary will ensure a perfectly cooked crust and filling every time. Letting the pie cool for at least four hours is essential for the juices to set, making slicing neat and clean.

How to Serve Pear Blackberry Pie with Gluten Free Pie Crust

Pear Blackberry Pie with Gluten Free Pie Crust Recipe

Garnishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream balances the warm, spiced fruit beautifully. For a fresh touch, sprinkle some finely chopped toasted almonds or a few fresh rosemary needles on top. It adds a delicate crunch and a hint of evergreen aroma that complements the pie’s flavors.

Side Dishes

If you’re serving this pie as part of a larger meal, consider pairing it with a light citrus salad or a simple green salad with a tangy vinaigrette. These sides add freshness that contrasts the rich, sweet pie, helping cleanse the palate between bites. A small serving of crème fraîche or mascarpone on the side also adds luxurious creaminess.

Creative Ways to Present

Try serving mini slices in clear glass dessert cups layered with whipped cream for an elegant presentation. Another fun idea is to make mini hand pies or tartlets using the same filling and gluten free crust, perfect for parties. For a rustic gathering, serve the pie on a wooden board surrounded by fresh seasonal fruit and edible flowers to invite guests to dig in.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie tightly with plastic wrap or store in an airtight container to keep it from drying out. It will stay fresh and flavorful in the refrigerator for up to four days, although the crust is best enjoyed within two days for optimal texture.

Freezing

You can freeze the baked pie after it has completely cooled by wrapping it securely in plastic wrap and aluminum foil. Frozen pie maintains quality for up to two months. Thaw overnight in the refrigerator before reheating or serving.

Reheating

To revive the flaky gluten free crust and warm the filling, reheat slices in a 350°F oven for about 10 to 15 minutes. Avoid microwaving, which can make the crust soggy. A quick oven refresh ensures every bite tastes just as wonderful as freshly baked.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries will work if fresh aren’t available. Just be sure to thaw and drain excess liquid before adding them to the filling to avoid an overly wet pie.

Is the almond paste necessary? Can I omit it?

While you can skip the almond paste, it really adds moisture and a subtle nutty flavor that balances the fruit beautifully. If avoiding nuts, you might substitute with a thin layer of pastry cream or marzipan alternative.

How do I prevent the gluten free crust from becoming crumbly?

The combination of xanthan gum, precise flour blend, and chilling the dough helps bind everything together. Handle the dough gently and avoid overworking it to maintain the best texture.

Can I make the pie crust without a food processor?

Absolutely! You can cut the cold butter into the flour mix with a pastry cutter or two knives until it looks like coarse crumbs, then proceed with eggs and kneading. It just might take a bit longer by hand.

What wine can I substitute if I don’t have the specific California Pinot Noir Grenache or Zinfandel?

Any fruity red wine with moderate sweetness and acidity will work well. Look for a medium-bodied red that you enjoy drinking, such as Merlot or a lighter style Cabernet Sauvignon.

Final Thoughts

This Pear Blackberry Pie with Gluten Free Pie Crust is a game changer for anyone who’s been searching for a dessert that combines elegance, incredible flavor, and is safe for gluten-sensitive eaters. Every bite bursts with juicy fruit and buttery crust, perfectly complemented by the complex notes of red wine and rosemary. Give it a try—you might just find your new favorite pie to share with family and friends for years to come!

Pear Blackberry Pie with Gluten Free Pie Crust Recipe

★★★★★

5.3 from 5 reviews

Author: lilan
Total Time: 2 hours 30 minutes plus 2 hours chilling time
Yield: 1 9-inch pie (serves 8) 1x
Diet: Gluten Free

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Description

This Pear Blackberry Pie with Gluten Free Pie Crust features tender pears and juicy blackberries in a fragrant rosemary and red wine syrup filling. The gluten free crust is tender and flaky, complemented by a rich almond paste layer that adds a subtle nutty flavor. Perfectly balanced with cinnamon and vanilla, this elegant dessert celebrates seasonal fruits with a gourmet twist.

Instructions

Make the Pastry: Add tapioca flour, cornstarch, brown rice flour, sorghum flour, granulated sugar, sea salt, and xanthan gum to a food processor fitted with the steel blade. Pulse to combine. Add diced cold butter and pulse until mixture resembles coarse crumbs. Add three eggs one at a time, pulsing until dough just comes together. Turn dough onto a rice flour-dusted surface, knead gently until combined. Divide into two disks, wrap in plastic, refrigerate for 2 hours or up to 2 days.
Make the Red Wine Syrup: In a saucepan, combine granulated sugar, rosemary, and 1½ cups wine. Bring to a boil, stirring occasionally, and reduce to about ⅔ cup, approximately 10 minutes. Strain syrup through a fine mesh sieve into a bowl. Gradually whisk in butter until smooth.
Thicken the Syrup: Whisk cornstarch, cinnamon, and remaining ¼ cup wine in a small saucepan over medium heat. Cook, whisking constantly for about 1 minute until thickened. Slowly whisk in red wine syrup, then stir in vanilla extract and salt. Chill syrup until cool, about 30 minutes.
Prepare the Almond Paste: Combine almond flour and powdered sugar in a food processor or stand mixer bowl. Add egg white, almond extract, and pinch of sea salt. Process or mix until a malleable dough forms. Remove, shape into a log or round, wrap in plastic, and refrigerate until ready to use.
Preheat Oven: Preheat oven to 375°F (190°C).
Assemble Pie Base: Roll one dough disk into a 14-inch round on a lightly floured surface. Carefully lift dough over rolling pin and place into a 9-inch pie plate without stretching. Trim to 1-inch overhang and fold edges over.
Add Almond Paste: Slice almond paste log in half. Roll one half into a 6-inch circle and place in bottom of pie dough-lined plate. Wrap and reserve remaining paste for another use. Freeze pie shell with almond paste.
Prepare Filling: Toss sliced pears and blackberries with cooled red wine syrup in a large bowl. Remove pie plate from freezer and pour fruit mixture into crust. Refrigerate while preparing lattice topping.
Make Lattice Top: Roll remaining dough into 11×11 inch rectangle. Cut into 1-inch strips with a pizza cutter.
Weave Lattice: Remove pie from fridge. Lay parallel strips across pie spaced 1 inch apart. Fold back every other strip halfway and lay one strip perpendicularly across. Unfold folded strips over perpendicular strip. Repeat weaving pattern until pie is covered. Trim edges and crimp by pressing bottom and top crust edges together with fingers.
Finish and Bake: Beat remaining egg and brush over top of pie. Sprinkle raw sugar evenly. Place pie on rimmed baking sheet and bake 30 minutes at 375°F. Reduce oven to 350°F, rotate pie, tent with foil if crust browns quickly, and bake another 60-75 minutes until juices bubble and crust is golden. Cool on wire rack for at least 4 hours before slicing.

Notes

Use firm but ripe pears like Comice, Anjou, or Bartlett for the best texture.
Allow pie to cool completely to let filling set properly before slicing.
The almond paste adds moisture and nutty flavor while preventing soggy crust.
Freezing the pie after assembling base adds stability while working on the lattice top.
Xanthan gum in the gluten free crust provides structure and chewiness similar to gluten.
If pie crust browns too quickly, tent with aluminum foil to avoid burning while baking.
Leftover almond paste can be wrapped tightly and refrigerated for up to one week or frozen for longer storage.

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baking
Cuisine: American