📝 About This Recipe
This comforting dessert reimagines the classic savory pot pie as a decadent, fruit-filled masterpiece. A luscious medley of Honeycrisp apples, Bartlett pears, and tart blackberries are simmered in a spiced bourbon-vanilla syrup, then tucked under a shatteringly crisp, buttery puff pastry lid. It’s a sophisticated take on a cobbler that brings the cozy warmth of a farmhouse kitchen to your dinner table.
🥗 Ingredients
The Fruit Filling
- 3 large Honeycrisp Apples (peeled, cored, and cut into 1-inch chunks)
- 2 medium Bartlett Pears (peeled and cubed)
- 1 cup Fresh Blackberries (rinsed and dried)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
The Sauce and Aromatics
- 3 tablespoons Unsalted Butter
- 2 tablespoons Cornstarch (to thicken the juices)
- 1.5 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 2 tablespoons Bourbon (optional, for depth of flavor)
- 1/4 teaspoon Kosher Salt
The Crust and Topping
- 1 sheet All-Butter Puff Pastry (thawed but very cold)
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Demerara Sugar (for a crunchy finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven and place a baking sheet on the rack to catch any drips.
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2
In a large mixing bowl, toss the chopped apples, pears, and blackberries with the lemon juice to prevent browning and add a bright acidity.
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3
In a large skillet or Dutch oven over medium heat, melt the 3 tablespoons of butter. Once foaming, add the granulated sugar, brown sugar, cinnamon, ginger, and salt.
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4
Stir the sugar and spice mixture for 2 minutes until it begins to bubble and smell like caramel. Stir in the bourbon and vanilla bean paste.
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5
Add the fruit mixture to the skillet. Cook for 5-7 minutes, stirring occasionally, until the fruit just begins to soften but still holds its shape.
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6
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the bubbling fruit and stir for 1 minute until the liquid thickens into a glossy glaze.
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7
Remove the fruit from the heat and transfer it into a 9-inch deep-dish pie plate or 6 individual oven-safe ramekins. Let the filling cool slightly while you prepare the pastry.
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8
On a lightly floured surface, roll out the cold puff pastry sheet until it is about 1 inch larger than your baking dish.
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9
Carefully drape the pastry over the fruit filling. Trim the edges so there is a 1/2 inch overhang, then tuck the edges under themselves to create a thick border against the rim of the dish.
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10
Using a sharp knife, cut 3 or 4 small slits in the center of the pastry to allow steam to escape during baking.
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11
Brush the entire surface of the pastry generously with the egg wash, ensuring you get into the edges for even browning.
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12
Sprinkle the Demerara sugar over the top for a professional, sparkling crunch.
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13
Place the dish on the preheated baking sheet in the oven. Bake for 25-30 minutes, or until the pastry has puffed significantly and is a deep golden brown.
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14
Remove from the oven and let it rest for at least 15 minutes. This is crucial as it allows the fruit juices to set so the filling isn't runny.
💡 Chef's Tips
Always use cold puff pastry; if it gets too warm, the layers won't separate and puff properly. For a variety of textures, use a mix of firm apples like Granny Smith and sweeter varieties like Honeycrisp. If the pastry is browning too quickly, loosely tent the top with aluminum foil for the last 10 minutes of baking. To prevent a soggy bottom, ensure your fruit filling has thickened properly with the cornstarch slurry before adding the pastry lid. Feel free to swap blackberries for raspberries or blueberries depending on what is in season.
🍽️ Serving Suggestions
Serve warm with a large scoop of high-quality Madagascar vanilla bean ice cream. Drizzle with a salted caramel sauce for an extra touch of indulgence. Pair with a chilled glass of Moscato d'Asti or a warm cup of spiced chai tea. A dollop of crème fraîche or unsweetened whipped cream helps balance the sweetness of the fruit. Add a sprig of fresh mint to each serving for a pop of color and freshness.