NO PAN PEAR PIE

Instructions

1. 1

   Heat oven to 400 degrees F.

2. 2

   In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine.

3. 3

   Place dry ingredients in a mixing bowl and put the bowl into the refrigerator.

4. 4

   Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature.

5. 5

   In a food processor, add the ½ stick of butter to the flour mixture. Pulse until the fat completely disappears.

6. 6

   Add the remaining chilled butter in separate batches. Pulse until flour mixture resembles the size of a pea.

7. 7

   Combine the apple juice concentrate and the cold water.

8. 8

   Add 1 tablespoon of the juice mixture at a time pulsing as you pour.

9. 9

   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.

10. 10

    Remove from the processor and form the dough into a ball.

11. 11

    Wrap the dough in waxed paper or parchment paper and rest in refrigerator for 20 minutes.

12. 12

    Heat a cast iron skillet over medium heat.

13. 13

    Add pears to the pan and toss for 2 minutes.

14. 14

    Add the balsamic vinegar and continue to toss for 30 seconds.

15. 15

    Add sugar and cook until the pears have softened.

16. 16

    Add the nutmeg, cinnamon, and the butter and melt slowly.

17. 17

    Fold in the blueberries.

18. 18

    Remove from heat.

19. 19

    Sprinkle on the flour and combine well. Allow to cool to room temperature.

20. 20

    Place dough on a floured piece of parchment and roll out to a 1/4−inch thick disk.