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NO PAN PEAR PIE
For the dough:
2
1
3
1
8
3
2
1/2 cups flour
/2 cup stone ground cornmeal
tablespoons sugar
teaspoon kosher salt
ounces unsalted butter, diced
tablespoons apple juice concentrate
tablespoons cold water
For the filling:
2
3
4
1
1
2
1
1
1
1
1
Anjou pears, peeled, cored, and thinly sliced
tablespoons balsamic vinegar
tablespoons sugar
pinch grated nutmeg
/4 teaspoon ground cinnamon
tablespoons butter
cup blueberries
teaspoon flour
1/2 cups pound cake, cubed
egg beaten with 1 tablespoon water
/2 teaspoon sugar
1
2
3
4
) Heat oven to 400 degrees F.
) In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine.
) Place dry ingredients in a mixing bowl and put the bowl into the refrigerator.
) Remove 1/2 stick of butter from the refrigerator and allow it to come to room
temperature.
) In a food processor, add the ½ stick of butter to the flour mixture. Pulse until the fat
completely disappears.
) Add the remaining chilled butter in separate batches. Pulse until flour mixture resembles
the size of a pea.
5
6
7
8
9
) Combine the apple juice concentrate and the cold water.
) Add 1 tablespoon of the juice mixture at a time pulsing as you pour.
) After 3 tablespoons of the liquid, check the dough for consistency. It should hold
together when compressed but remain relatively dry to the touch. If it does not bind, add a
little more liquid.
1
1
0) Remove from the processor and form the dough into a ball.
1) 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.
NO PAN PEAR PIE
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