No Pan Pear Pie Recipe

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No Pan Pear Pie
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Ingredients
19
Count
Nutrition
787
Calories
Total time
75
Minutes
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Ingredients:

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= stick of butter from the refrigerator and allow it to come to room temperature.
  6. In a food processor, add the= stick of butter to the flour mixture.
  7. Pulse until the fat completely disappears.
  8. Add the remaining chilled 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
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 787.23 Kcal (3296 kJ)
Calories from fat 406.94 Kcal
% Daily Value*
Total Fat 45.22g 70%
Cholesterol 186.64mg 62%
Sodium 1509.37mg 63%
Potassium 154.12mg 3%
Total Carbs 88.08g 29%
Sugars 78.48g 314%
Dietary Fiber 6.89g 28%
Protein 10.85g 22%
Vitamin C 7mg 12%
Vitamin A 0.8mg 25%
Iron 62.5mg 347%
Calcium 172.6mg 17%
Amount Per 100 g
Calories 378.38 Kcal (1584 kJ)
Calories from fat 195.6 Kcal
% Daily Value*
Total Fat 21.73g 70%
Cholesterol 89.71mg 62%
Sodium 725.48mg 63%
Potassium 74.08mg 3%
Total Carbs 42.34g 29%
Sugars 37.72g 314%
Dietary Fiber 3.31g 28%
Protein 5.21g 22%
Vitamin C 3.4mg 12%
Vitamin A 0.4mg 25%
Iron 30mg 347%
Calcium 83mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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