Blueberry-Pear Pie

This was originally meant to be Cranberry-Pear, which I thought was an excellent alternative to my other (rather limited) seasonally appropriate options--apple, pumpkin, etc. But, as always, my pies are baked for Jenny and she requested blueberries instead which turned out to be an excellent combination. I used frozen blueberries for this, slightly defrosted, and comice pears which were firmer to the touch than I would buy just for snacking on.

Of course, I decided to buy my blueberries at the Co-op and, while they were locally grown and delicious, they were also rather full of twigs and general organic debris which I blithely tossed into my pie filling without noticing. Luckily, I was still early in the process and was able to rinse and strain the fruit. Fairly embarrassing though.

Ingredients:
2 1/2 C Pears
2 C Blueberries
1 T Lemon Juice
2/3 C Sugar
1 1/2 T Cornstarch
1 T Milk
1 t Sugar

Also, one recipe Basic Pie Crust

Peel and core pears, cut into wedges and then thinly slice. Toss with lemon juice and add the RINSED blueberries. Add in the cornstarch and 2/3 cup of sugar and pour into prepared pie crust. Cover with top crust and vent. Brush with milk and sprinkle the remaining teaspoon of sugar on top.

Bake at 400-degrees for the first 30 minutes, then turn down to 375 for the last 25. (Total Baking Time: 55 mins)