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No Pan Pear Pie Recipe,[link widoczny dla zalogowanych]
In a food processor, combine flour,[link widoczny dla zalogowanych], cornmeal,[link widoczny dla zalogowanych], sugar,[link widoczny dla zalogowanych], 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,[link widoczny dla zalogowanych], add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.
Combine the apple juice concentrate and the cold water. Using a spray bottle,[link widoczny dla zalogowanych], spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three 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 water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg,[link widoczny dla zalogowanych], cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
Place dough on a floured piece of parchment and roll out to a 1/4inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
Bake for 3035 minutes, or until the filling begins to bubble and the crust is golden brown.
Remove from the sheet pan immediately and cool on pie rack,[link widoczny dla zalogowanych].
I found the texture of the cornmeal to be weird for pie crust, but apparently that just me as there are plenty of 5 star reviews. I do like cornbread, so it not that I don like cornmeal. Just not in pie crust. I didn make this filling as I don like pears and I didn have pound cake and didn feel like making it. I made a blueberry pie filling from another recipe. But I do think the pound cake is interesting and imagine it keeps the juice from running out so I will try it with all blueberries and a different crust.
I made the crust but added a strawberry rhubarb filling instead of the blueberry pear. It made a REALLY BIG tart. If you are making this crust for a pie it is definitely enough for two crusts. However, it is the best pie crust recipe EVER and I will definitely use it again for all kinds of pies and tarts it was toothy, unique, tender and flaky and it wasn too easy to overwork the gluten like most pie crusts, which, despite my attempts, can end up chisellike.
However, much like PurpleChez, I had to use a lot more liquid than called for. 5 tablespoons for what is essentially two and a half pie crusts is simply not enough. I ended up closer to 8,[link widoczny dla zalogowanych], at least. I pulsed the dough in the food processor until the dough just sticks together when you squeeze it in your hand,[link widoczny dla zalogowanych], but it still is a little bit crumbly rolling it out. Super tasty though.
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