Pear Gruyere Pie

Name: Pear Gruyere Pie
Ingredients: 2-1/2 cups all-purpose flour; 3 ounces Gruyere cheese, finely grated; 1 tablespoon sugar; 1 teaspoon salt; 1 cup cold unsalted butter, cubed; 6 to 8 tablespoons ice water; 1-1/2 cups water; 3/4 cup port wine; 1/4 cup sugar; 1 cinnamon stick (3 inches); 2 teaspoons vanilla extract; 1/2 teaspoon ground ginger; 1/4 teaspoon 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

19 ingredients

6 steps

Ingredients

2-1/2 cups all-purpose flour
3 ounces Gruyere cheese, finely grated
1 tablespoon sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
1-1/2 cups water
3/4 cup port wine
1/4 cup sugar
1 cinnamon stick (3 inches)
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon 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

Directions

1

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 in plastic. Refrigerate 1 hour or overnight.
2

In a large saucepan, combine water, wine, sugar, cinnamon stick, vanilla and spices; bring to a boil. Add pears to poaching liquid. Cook, uncovered, 10-15 minutes or until tender.
3

Using a slotted spoon, remove pears and cool slightly. Refrigerate 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.
4

Preheat oven to 400°. On a well floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-thick circle. Cut decorative cutouts from remaining pastry and arrange over filling; re-roll scraps as needed. Brush pastry with egg. Place pie on a
5

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6

Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream.