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Pears with Summer Fruit

Recipe By: Andrew Hilton
Year Submitted: 2024
Winner Second Place
Sponsor: USA Pears



  • 12.5 oz all purpose flour
  • 1 cup salted butter
  • 1 tbs sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4.5 oz super cold water


  • 16 oz assorted pears, green Anjou, red Anjou and Bosc work very well
  • 6 oz frozen sour cherries
  • 4 oz assorted apples, Golden and Northern Spy are very nice
  • 3 oz frozen blueberries
  • 3/4 sugar
  • 4 tsb Instant Clear Jel
  • 1/4 cup pear juice
  • 1/4 cup apple juice
  • 2 tbs salted butter
  • 1 tsp lemon juice



Wisk together the dry ingredients in a bowl. Place diced cold butter on top of the flour mixture and “cut in” with a pastry knife until the butter in the size of peas. Sprinkle mixture with 4.5 oz cold water. Gently fold the mixture until everything comes togther, wrap with plactic wrap and let dough rest in the frig for 8 hours or over night. When ready and for a 9″ deep pie pan cut and weight out 10 oz of dough for each crust. 
Peel and slice pears, peel and slice apples, place them in a lg bowl, sprinkle with lemon juice, add frozen cheeries and blueberries, add pear and apple juice.  Add Instant Clear Jel to the sugar and lightly whisk together, pour over the fruit and gently fold togther. 
Assembly and Bake:
Roll out dough, place dough in your pan.  Place approximatly 1/2 of the fruit in the pan and dote with the 2 tbs of butter.  Add the balance of the fruit and cover with the second crust.  Crimp edges, brush pie with an egg wash if you like, sprinkle with sugar.  Place pie in a fully heated to 400 degree oven on the bottom rack, turn heat to 350 degree right away and bake 45 minutes.  Rotate the pie 180 degree to even browning and bake another 10 to 15 minutes.   Remove the pie, let cool and enjoy.