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No Pan Pear Pie

Filling, Crust

Before, After

I decided to try one of Alton Brown's Good Eats recipes, one for "No Pan Pear Pie".  I had never had pear pie before, but it sounded good...  Two of the ingredients that surprised not-so-culinary-experienced me were the 3 tablespoons of balsamic vinegar in the filling, and the chopped pound cake that went on the bottom.  Result?  The crust was a little dryish but still tasty.  Might be great with some err.. frozen dessert.  The filling was absolutely delicious.  The pears and blueberries were sweet with just the right amount of tartness.

Ugly but delicious...  Oh yeah, it's really more of a "tart" than a pie, which explains the big gaping see thru top (actually the hole is larger than intended, i used more pears than the recipe called for so there was a bit too much filling to fold the crust over very far).

Update - David Young from stuffonfire tells me that what i actually baked was similar to a galette, since it's a pastry that has its sides upturned to make a container for the filling.  He also noted that it seems a bit overbaked- which is probably also true (at least as far as the crust is concerned.  I have an old gas oven with a pretty inaccurate temperature dial, so I have to live with what i get most of the time...)

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