No Pan Pear Pie
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Flour1 tsp
Sugar1 tsp
Kosher Salt2 tbsps
Water (cold)3 tbsps
Balsamic Vinegar1 pinch
Nutmeg (grated)1 tsp
Ground Cinnamon2 tbsps
Butter1 cup
Blueberry1.5 cups
Pound Cake (cubed)Directions:
1
Heat oven to 400 degrees F
2
In a food processor, combine flour, cornmeal, sugar, and salt
3
Pulse to combine
4
Place dry ingredients in a mixing bowl and put the bowl into the refrigerator
5
Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature
6
In a food processor, add the 1/2 stick of butter to the flour mixture
7
Pulse until the fat completely disappears
8
Add the remaining 1 1/2 sticks butter in separate batches
9
Pulse until flour mixture resembles the size of a pea
10
Combine the apple juice concentrate and the cold water
11
Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula
12
After about three tablespoons of the liquid, check the dough for consistency
13
It should hold together when compressed but remain relatively dry to the touch
14
If it does not bind, add a little more water
15
Remove from the processor and form the dough into a ball
16
Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes
17
Heat a cast iron skillet over medium heat
18
Add pears to the pan and toss for 2 minutes
19
Add the balsamic vinegar and continue to toss for 30 seconds
20
Add sugar and cook until the pears have softened
21
Add the nutmeg, cinnamon, and the butter and melt slowly
22
Fold in the blueberries
23
Remove from heat
24
Sprinkle on the flour and combine well
25
Allow to cool to room temperature
26
Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk
27
Transfer to a baking sheet
28
Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides
29
Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter
30
Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart
31
Brush the tart with the egg wash and sprinkle the crust with the sugar
32
Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown
33
Remove from the sheet pan immediately and cool on pie rack