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.
Ingredients
Scale
Filling
- ¾ cup sugar
- 2 tablespoons chopped fresh rosemary
- 1¾ cups California Pinot Noir Grenache or Zinfandel, divided
- 2 tablespoons unsalted butter, cut into pieces
- 5 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 pounds firm but ripe pears (Comice, Anjou, or Bartlett), peeled, cored, thinly sliced
- 1 pint blackberries
Almond Paste
- 1¾ cups almond flour, finely ground
- 1½ cups powdered sugar
- 1 egg white
- 1½ teaspoons almond extract
- Pinch of sea salt
Gluten Free Pie Crust
- ¾ cup plus 2 tablespoons tapioca flour
- ¾ cup cornstarch
- ¼ cup plus 2 tablespoons brown rice flour, plus more for dusting
- ¼ cup sorghum flour
- 2 teaspoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup cold unsalted butter, diced (2 sticks or 16 tablespoons)
- 4 large eggs, divided
- 3 tablespoons raw sugar
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
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 370
- Sugar: 26g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pear pie, blackberry pie, gluten free pie crust, almond paste pie, fruit pie, red wine syrup pie, gluten free dessert
