PEAR-ROSEMARY PIE WITH CHEDDAR CRUST

This is another of my favorite pie recipes from a quite old Southern Living magazine. This pie goes over great at potlucks, etc. Of course it is perfect for a family meal, too.

2 1/2 cups all-purpose flour

1/8 teaspoon table salt 

3 tablespoons granulated sugar, divided 

1 cup finely grated sharp Cheddar cheese

1 cup cold butter, cut into 1/2-inch cubes 

3 tablespoons cold heavy cream

4 to 5 Tbsp. ice-cold water 

3 1/4 pounds Bartlett pears, peeled and sliced 

1/3 cup firmly packed light brown sugar 

2 1/2 tablespoons cornstarch 

2 tablespoons fresh lemon juice 

1 1/2 teaspoons vanilla extract 

1 teaspoon chopped fresh rosemary

1/4 teaspoon table salt 

1 large egg, lightly beaten 

Pulse first 2 ingredients and 2 Tbsp. granulated sugar in a food processor 3 or 4 times or until combined. Add cheese and butter; pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture; pulse 4 or 5 times or just until moist clumps form. Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and chill 30 minutes.

Meanwhile, stir together pears, next 6 ingredients, and remaining 1 Tbsp. granulated sugar in a large bowl.

Preheat oven to 400°. Roll 1 dough disk into a 12 1/2-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under, and crimp. Spoon pear mixture into crust.

Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into 6 (2 1/2-inch) strips. Arrange strips in a lattice design over filling; press ends of strips into crust, sealing to bottom crust, and crimp. (Reroll scraps if you do not have enough strips to cover pie.) Whisk together egg and 2 Tbsp. water. Brush lattice with egg mixture.

Bake at 400° for 55 minutes to 1 hour, shielding with aluminum foil after 30 minutes to prevent excessive browning. 

Let cool on a wire rack 1 hour before slicing.

Variation: Pear-Cherry Pie with Cheddar Crust: Prepare as directed, adding 1 cup dried cherries to pear mixture and increasing cornstarch to 1/4 cup.

Note: Picture from Southern Living