Blueberry Bomb Pie

Ingredients:

• 1 box prepared pie dough (or homemade, if you have the time)
• 2 pears (peeled, cored, and then sliced thin) [Note 1]
• 3 tablespoons vinegar (balsamic is best, but apple cider works as well)
• 4 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1 pinch nutmeg
• 2 tablespoons butter (unsalted or “sweet butter”)
• 1 cup blueberries (frozen or fresh)
• 1 teaspoon flour (all purpose)
• 1 1/2 cups yellow cake cut into cubes [Note 2]
• 1 egg beaten with 1 tablespoon water (AKA “egg wash”)
• 1/2 teaspoon sugar

Directions:

Preheat oven to 400°

Give a medium skillet a spritz of PAM (or another non stick cooking spray) and then heat the skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the vinegar and continue to cook for about 30 seconds. Sprinkle on the 4 tablespoons sugar and cook until the pears have softened. Add the nutmeg, 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 non greased disposable pie pan. Place cubed pound cake in the middle of the dough. Spoon filling over the cake cubes and top the filling with ¼ stick of butter (cubed). Cut top dough into ½ inch lattice and place. Brush the lattice with the egg wash and sprinkle with ½ teaspoon sugar.

Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown and delicious!

Cool for AT LEAST a half hour before serving!

[Note 1: About 1 cup of thinly sliced bananas are also a suitable substitute. Be creative!]

[Note 2: Pound cake also works AMAZINGLY well for this. You could also use Twinkies with the filling removed. Once again, be creative!]