• Pie Crust • Bosc Pears • Brown Sugar • Cornstarch • Nutmeg • Blueberries • Ginger • Egg • Walnuts
Roll your dough to a 14" circle and be sure it's not too thin. Mix brown sugar, cornstarch, nutmeg and ginger together and toss the pears and walnuts in the sugar mixture until well coated.
Arrange the pear slices in a circle, layering them evenly and leave about a 2" edge all around your pie crust so that it can fold over.
Place the frozen blueberries here and there over the pears. Fold over the pie crust, the more uneven it looks, the better! Then brush pastry with egg wash.
Sprinkle with sugar, then place in the bottom third of the oven and bake for 40 minutes. Serve with whipped cream and caramel sauce.