For most of my life I had never had, or even heard of, pear pie. But then one year we had a bumper crop and I was desperate to find new ways to use all those pears. That's when I came across this recipe. This is also the recipe from which I got my pie crust recipe. You can see how difficult it was to extract the crust recipe from the pie instructions - they're so closely intertwined. Anyway, here it is. I hope you enjoy it as much as we do.
2 1/4 c unbleached flour
1 1/4 tsp salt
1 c butter (don't use margarine)
2 1/2 to 3 tbsp cold water
5-6 medium pears
1/2 c sugar
2 tbsp lemon juice
1/2 c brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 c shredded Cheddar cheese
In medium bowl, stir together 2 c flour and 1 tsp salt. With pastry blender, cut in 3/4 c butter until mixture resembles coarse crumbs. Measure 1 c mixture into medium bowl; reserve. To remaining flour mixture, add cold water, 1 tbsp at a time, mixing lightly with a folk after each addition until moist enough to hold together. With hands, shape pastry into a ball. On lightly floured surface with lightly floured rolling pin, roll pastry into an 11-inch circle; use to line 9-inch pie plate. Trim edges, leaving 1 inch overhang. Fold overhang under; bring up over pie-plate rim; pinch to form a high edge; make a fluted edge. Peel, core and cut pears into thick slices to measure about 4 1/2 to 5 cups. In large bowl, toss pears with sugar, lemon juice, 1/4 c flour and 1/4 tsp salt; put into crust. Preheat oven to 425 degrees. In medium bowl, combine reserved flour mixture, brown sugar and next 3 ingredients. With pastry blender, cut in cheese and 1/4 c butter until mixture resembles coarse crumbs and ingredients are well blended. Sprinkle over pears. Bake 30 mins; cover with foil and bake 30 mins more. Serve warm or refrigerate to serve cold.
***Special thanks to our good friend Nate for taking the pie picture. :)
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