Pear and Blackberry Pie

For a simple but scrumptious dessert try Lesley Waters's pie filled with a delicious combination of fruit and marzipan
By Lesley Waters
Pear and Blackberry Pie
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 350 g shortcrust pastry
  • 100 g white marzipan, grated
  • 2 large ripe pears, cored and sliced
  • 1 egg, beaten
  • 2 tbsp caster sugar
  • 200 g blackberries
  • custard, to serve


1. Preheat the oven to 190°C/gas 5.

2. Roll out the dough on a lightly floured surface into a circle, roughly 36cm across, and place on a flat baking sheet.

3. Scatter the marzipan over the pastry, leaving a 5cm border. Pile the pears over the marzipan.

4. Roughly fold over the edges of pastry to form a raised edge.

5. Brush the pastry with a little beaten egg and scatter over the sugar.

6. Bake for 20 minutes then scatter over the blackberries and return to the oven for a final 8-10 minutes or until the pastry is golden and crisp. Serve warm with custard.

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