Pear Gruyere Pie

Desserts

I love cheese and fruit, so this pie is a natural pairing for me. Sweet and spicy wine-poached pears and a flaky, buttery cheese crust make for a winning dessert you’ll want to make again and again. If you’re serving this for Thanksgiving, bake leaf-shaped pie pastry on top for a festive look.

Average Rating: 3

TOTAL TIME: Prep: 30 min.+ chilling Bake: 40 min. + cooling
YIELD: 8 servings.

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
FILLING:
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

Instructions

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 and 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 1 dough portion 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 baking sheet.
5. 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.