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by Anthony Salemme, chef
Vanilla Bean Pear Pie with Gruyere Cheese Crust
Vanilla Bean Pear Pie with Gruyere Cheese baked into the crust
As we begin the Autumn season I think of going to farm stands around Rhode Island for apples, pears, and pumpkins – and of course – cider doughnuts.
1 package of pre-made pie dough (or make it yourself)
Basic Pie Dough
2 cups flour
1 Tablespoon sugar
1 teaspoon salt
1 stick salted butter
3 Tablespoons vegetable shortening or coconut oil
Mix all the ingredients with your hands until it resembles cornmeal, then, with a fork, mix in 5 Tablespoons ice cold water until it forms a ball. Then, separate into 2 discs and chill for one hour.
Pear Pie Filling
3 green pears, peeled and cut into 1-inch chunks
3 brown pears, peeled and cut into 1-inch chunks
¾ cup sugar
1 teaspoon vanilla bean seeds, scraped from 2 vanilla bean pods
3 Tablespoons flour
1 tablespoon lemon juice
½ teaspoon ginger
½ teaspoon salt
6 ounces Gruyere cheese
1 egg, beaten for brushing the crust
In a bowl, mix the sugar, flour, salt, ginger, and vanilla bean seeds. Next toss the pears into the sugar mixture, along with the lemon juice.
Roll out the bottom crust and brush the bottom and top ridge of the crust. Pour the filling in and grate half the cheese on top of the filling.
Next, roll out the top crust, brush with remaining egg, and grate the remaining cheese over the top.
Cut into ¾ inch strips and crisscross over the filling. Put the top and bottom crust together.
Bake at 425Ffor 15 minutes. Lower the oven to 375F and bake for an additional 40-45 minutes until bubbly.
Let cool for about 2 hours before serving.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com