Do you have an over-abundance of fresh pears just waiting to be picked from the trees in your side yard? Pick the pears now — and share the wealth with family and friends, along with this recipe for fresh pears baked in a pie highlighting that wonderful and very special taste of Gruyère cheese — it’s absolutely delicious!! This is a rustic dessert — not a perfectly-filled pie shell — but it is really delicious!
2-1/2 cups all-purpose flour
3 ounces finely-grated Gruyère cheese
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
FOR THE FILLING:
1-1/2 cups water
3/4 cup port wine
1/4 cup sugar
1 cinnamon stick (3 inches)
2 teaspoons pure vanilla
1/2 teaspoon ground ginger
1/4 teaspoon freshly-ground nutmeg
1/4 teaspoon ground cloves
6 medium pears (about 3 pounds) peeled and thinly sliced
2 teaspoons cornstarch
1 tablespoon water
1 large egg, lightly beaten
Vanilla ice cream, optional
Place flour, cheese, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. In a large saucepan, combine water, wine, sugar, cinnamon stick, vanilla and spices; bring to a boil. Add pears to poaching liquid. Cook gently, uncovered, 10-15 minutes, or until tender. Using a slotted spoon, remove pears and cool them slightly. Refrigerate pears until cooled; discard cinnamon stick. Meanwhile, return poaching liquid to a boil. Cook 12-15 minutes or until liquid is reduced to 3/4 cup. In a small bowl, mix cornstarch and water until smooth; stir into reduced liquid. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Pour into a 1-cup measuring cup. Cool slightly; refrigerate until chilled. Preheat oven to 400°. On a well-floured surface, roll 1 dough portion to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim crust to 1/2 inch beyond the rim of the plate; flute the edge. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-inch-thick circle. Cut decorative cutouts from remaining crust and arrange over filling; re-roll scraps as needed. Brush crust with egg. Place pie on a baking sheet. Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack. Cut into individual slices and serve with vanilla with ice cream on the side. — Serves 8
