Cabaret Pie 2

Lessons learned from Cabaret Pie 1:

(1) Cut pears into 1/2" cubes or smaller.
(2) Cornstarch and sugar are much better than flour
(3) Double crust pies are not as portable as crumb-topped

So, having another cup of blueberries and some pears in pretty sorry shape, I decided to give this another try. Use the ingredients from the original recipe, except for the top crust.

Cut up five or six cored Bartlet pears into small (1/2" cube or smaller) pieces. Mix in a glass bowl with 1/2 Cup sugar and 2T lemon juice.

Roll out a whole wheat crust into a 9.5" deep dish pie plate.

Combine 2T sugar with 1T cornstarch in a small bowl and add to the pear mix.

Line the bottom of the crust with a layer of blueberries and dot with butter.

Smooth the pear mixture over the blueberries, place in an oven at 350F for 30min.

Remove from oven, add your favorite crumb topping, and bake for 30min or until juices bubble thickly at the edges.

Let cool 8hrs, cut with a sharp knife into small slices and serve the cast and crew of your favorite show.