Monday, August 18, 2014

Pear Pie with Gruyere crust

Pear Pie with Gruyere crust


6 Bartlett pears, peeled and sliced

1 teaspoon pure vanilla

¼ cup brown sugar

2 tablespoon melted butter

3 tablespoon white sugar

1/2 tablespoon cornstarch

1 teaspoon cinnamon

½ teaspoon salt


½ cup ice water

2 sticks of butter, softened

½ teaspoon brown sugar

2 ½ cups all purpose flour

1 cup grated Gruyere cheese

½ teaspoon salt

Filling: Melt butter in pan, add sliced pears, vanilla, brown sugar, white sugar, cinnamon and salt. Cook for 5 minutes. Add cornstarch and turn heat off and let cool. My husband likes a crunch to his pie this is why I do not cook the filling for long. If you prefer a softer pie filling, then cook for at least 30 minutes until pears are softer.

Crust: Cut up 2 sticks of butter, and put in mixing bowl. Add brown sugar, flour, salt, and cheese. Then slowly add ice water as needed while mixing. Kneed and roll out two balls on a flour surface. Use extra flour as needed.  One ball is for the bottom crust, and one is for the top crust.

Add the bottom crust to the pie pan, then add filling. Add the top pie crust, use a fork around the sides to seam the pie up. Then cut slits on top. Cook 350 until brown, usually 35 minutes. I put a pizza pan or cookie sheet under my pie in case some of the filling pours out.

My husband loves this topped with vanilla ice cream.