NO PAN PEAR PIE

ItalianVegetarianIntermediate20 minBy Northstar

Ingredients

Servings

0 cup flour
0.5 cup stone ground cornmeal
3 tbsp sugar
1 tsp kosher salt
8 oz unsalted butter, diced
3 tbsp apple juice concentrate
2 tbsp cold water
2 each Anjou pears, peeled, cored, and thinly sliced
3 tbsp balsamic vinegar
4 tbsp sugar
1 pinch grated nutmeg
0.3 tsp ground cinnamon
2 tbsp butter
1 cup blueberries
1 tsp flour
0 cup pound cake, cubed
1 each egg beaten with 1 tablespoon water
0.5 tsp sugar
1 each ) Heat oven to 400 degrees F.
2 each ) In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine.
3 each ) Place dry ingredients in a mixing bowl and put the bowl into the refrigerator.
4 each ) Remove 1/2 stick of butter from the refrigerator and allow it to come to room
5 each ) In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat

1
completely disappears. 6) Add the remaining chilled butter in separate batches.
2
Pulse until flour mixture resembles the size of a pea. 7) Combine the apple juice concentrate and the cold water. 8) Add 1 tablespoon of the juice mixture at a time pulsing as you pour. 9) After 3 tablespoons of the liquid, check the dough for consistency.
3
It should hold together when compressed but remain relatively dry to the touch.
4
If it does not bind, add a little more liquid. 10) Remove from the processor and form the dough into a ball. 11) Wrap the dough in waxed paper or parchment paper and rest in refrigerator for 20 minutes. 12) Heat a cast iron skillet over medium heat.