Name: Pear Gruyere Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pear Gruyere Pie

1. 2-1/2 cups all-purpose flour -

2. 3 ounces Gruyere cheese, finely grated -

3. 1 tablespoon sugar -

4. 1 teaspoon salt -

5. 1 cup cold unsalted butter, cubed -

6. 6 to 8 tablespoons ice water -

7. Filling: -

8. 1-1/2 cups water -

9. 3/4 cup port wine -

10. 1/4 cup sugar -

11. 1 cinnamon stick (3 inches) -

12. 2 teaspoons vanilla extract -

13. 1/2 teaspoon ground ginger -

14. 1/4 teaspoon ground nutmeg -

15. 1/4 teaspoon ground cloves -

16. 6 medium pears (about 3 pounds) peeled and thinly sliced -

17. 2 teaspoons cornstarch -

18. 1 tablespoon water -

19. 1 large egg, lightly beaten -

20. Vanilla ice cream, optional -

How to cook deliciously - Pear Gruyere Pie

1. Stage

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. Stage

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. Stage

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. Stage

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 crust to 1/2 in. beyond rim of plate; flute edge. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-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.

5. Stage

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. If desired, serve with ice cream.