PEAR GRUYERE PIE
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. -Alexandra Penfold, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- 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., 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., 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., 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., 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.
Nutrition Facts : Calories 557 calories, Fat 28g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 388mg sodium, Carbohydrate 65g carbohydrate (25g sugars, Fiber 6g fiber), Protein 9g protein.
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Richman Rufu
[email protected]I used a pre-made pie crust to save time, and it still turned out great.
Nokubonga Ndlovu
[email protected]I added a few chopped walnuts to the filling, and it gave the pie a nice crunch.
Md Delwar
[email protected]This pie is perfect for fall. The pears and gruyere cheese are a classic combination.
Goodness Alozie
[email protected]I'm not a big fan of pears, but I loved this pie. The gruyere cheese really balanced out the sweetness of the pears.
Amina Yusuf Nuur
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it!
Immaculate Nakasanke
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Fahad World
[email protected]I followed the recipe exactly, and my pie turned out perfectly. The pears were soft and juicy, and the gruyere cheese was melted and gooey. The crust was also flaky and golden brown.
Ameer Hamza Jatt
[email protected]This was my first time making a pear gruyere pie, and it turned out great! The crust was flaky and the filling was delicious. I will definitely be making this again.
Amazonia Fire
[email protected]This pie is so easy to make, and it's always a hit. I love the combination of pears and gruyere cheese.
Robi Boss
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Elijah Steers
[email protected]I made this pie for my family and they loved it! The pears were soft and juicy, and the gruyere cheese added a nice sharpness. The crust was also very good. I would definitely recommend this recipe.
Gamilaraay Spirit
[email protected]This pear gruyere pie was a hit at my dinner party! The combination of sweet pears and savory gruyere cheese was perfect, and the crust was flaky and golden brown. I will definitely be making this again.