Pear And Blueberry Pie Recipe

Name: Pear And Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 2-1/2 cups Flour; 1/2 cups Cornmeal; 3 Tablespoons Sugar; 1 teaspoon Kosher Salt; 8 ounces, weight Butter, Divided And Diced (1/4 At Room Temperature, The Remainder Kept Cold); 3 Tablespoons Apple Juice Concentrate; 2 Tablespoons Cold Water; FOR THE FILLING:; 2 whole Anjou Pears; 3 Tablespoons Balsamic Vinegar; 4 Tablespoons Sugar, Plus 1/2 Teaspoon For Sprinkling; 1 pinch Grated Nutmeg; 1/4 teaspoons Cinnamon; 3 Tablespoons Butter, Divided; 1 cup Fresh Blueberries; 1 Tablespoon Flour; 1-1/2 cup Cubed Pound Cake; 1 whole Egg, Beaten; 1 Tablespoon Water

Servings: persons

FOR THE DOUGH:
2-1/2 cups Flour
1/2 cups Cornmeal
3 Tablespoons Sugar
1 teaspoon Kosher Salt
8 ounces, weight Butter, Divided And Diced (1/4 At Room Temperature, The Remainder Kept Cold)
3 Tablespoons Apple Juice Concentrate
2 Tablespoons Cold Water
FOR THE FILLING:
2 whole Anjou Pears
3 Tablespoons Balsamic Vinegar
4 Tablespoons Sugar, Plus 1/2 Teaspoon For Sprinkling
1 pinch Grated Nutmeg
1/4 teaspoons Cinnamon
3 Tablespoons Butter, Divided
1 cup Fresh Blueberries
1 Tablespoon Flour
1-1/2 cup Cubed Pound Cake
1 whole Egg, Beaten
1 Tablespoon Water

1
Heat oven to 400u00b0F.
2
For the crust: Add flour, cornmeal, sugar and salt in a food processor. Pulse until thoroughly combined. Use 1/2 stick of room temperature butter and add to the flour mixture. Pulse until the completely combined. Add the remaining 1 1/2 sticks of cold butter in separate batches. Pulse until flour mixture is crumbly and can hold shape.
3
Combine the apple juice concentrate and the cold water in a spray bottle. Spritz the dough with the mixture and fold it in with a spatula. After about 3 tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. Add more water if needed. Form the dough into a ball. Wrap the dough in parchment paper and rest in refrigerator for 20 minutes.
4
For the filling: Heat a pan over medium heat. Add pears and cook for a couple minutes. Add the balsamic vinegar, 4 tablespoons sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and 2 tablespoons of butter until melted and combined. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
5
Roll out dough to 1/4-inch thick. Transfer to a half sheet pan upside down. Add cubed pound cake on top of the dough. Top the cubes with the pear and blueberry filling and add the remaining 1 tablespoon of cubed butter. Fold the sides of the crust onto filling.
6
Whisk egg and water together. Brush crust with the egg wash and sprinkle with remaining 1/2 teaspoon sugar.
7
Bake for 30-35 minutes. Remove from the sheet pan immediately and cool on pie rack.
8
(Recipe slightly modified from Alton Brown, FoodNetwork.com.)

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE DOUGH:, 2-1/2 cups Flour, 1/2 cups Cornmeal, 3 Tablespoons Sugar, and more.

Yes, Pear And Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Blueberry Pie

How did you like this recipe?

Frequently Asked Questions