Ingredients
2 Tbsp butter
4 Anjou pears, peeled, cored, and thinly sliced
4 Tbsp balsamic vinegar
4 Tbsp sugar
1 pinch grated nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 c blueberries
1 Tbsp flour
1 1/2 c pound cake, cubed (I used crumbled stale brioche)
1 egg beaten with 1 tablespoon water
Sugar, to sprinkle
Pie Crust:
12 Tbsp (170g) butter
4 Tbsp (60g) shortening
2 c (284g) flour
1 tsp salt
8 Tbsp cold water, more if needed
Preparation
