Pear-Rosemary Pie with Cheddar Crust

Name: Pear-Rosemary Pie with Cheddar Crust
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms Bartlett pears, peeled and sliced; 79 milliliters firmly packed light brown sugar; 237 milliliters cold butter, cut into 1/2-inch cubes; 3 Tbsps cornstarch; 1 large egg, lightly beaten; 591 milliliters all-purpose flour; 1 teaspoon chopped fresh rosemary; 3 Tbsps granulated sugar, divided; 3 Tbsps cold heavy cream; 4 Tbsps ice-cold water; 2 Tbsps fresh lemon juice; 237 milliliters finely grated sharp Cheddar cheese; 0 teaspoons table salt; 0 teaspoons table salt; 2 teaspoons vanilla extract

Pear-Rosemary Pie with Cheddar Crust requires around 3 hours from start to finish. This recipe serves 8. One serving contains 611 calories, 9g of protein, and 31g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, egg, granulated sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Pulse first 2 ingredients and 2 Tbsp. granulated sugar in a food processor 3 or 4 times or until combined.

Ingredients you will need

Granulated Sugar

Equipment you will use

Food Processor

Add cheese and butter; pulse 10 to 12 times or until mixture resembles coarse meal.

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Butter

Cheese

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.

Ingredients you will need

Cream

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

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

Ingredients you will need

Granulated Sugar

Pear

Equipment you will use

Bowl

Preheat oven to 40

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Oven

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.

Ingredients you will need

Pie Crust

Crust

Dough

Pear

Roll

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.)

Ingredients you will need

Crust

Dough

Roll

Whisk together egg and 2 Tbsp. water.

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Water

Egg