I love pie. My obsession began as a little girl when my grandmother taught me how to make my first pie crust and would send me and my sisters out to pick blackberries for hours just to make that one perfect blackberry pie. As a grown up I have taken my pie obsession to new heights. With the help of my best friend who is also a bit of a pie fanatic, my pie crust has evolved and become perfect (sorry, Grandma!). The only that makes my pie crust better, is a really great filling.
As the weather turns cool in the Fall there is nothing better than the smell of pie baking, filled with delicious seasonal fruits and spicy cinnamon. It makes the whole house feel so cozy and when you each slice is like a little piece of heaven on a plate as it warms you from the inside. One of my favorite pies to bake in the Fall is Pear with Gouda cheese melted into the top crust forming a salty crunchy top layer that pairs perfectly with the filling. You can leave the cheese off of the crust and brush it with an egg wash and sprinkle with sanding sugar if you would prefer, but the cheese is a delicious addition to this recipe.
Pear Pie with Gouda Crust
For the Crust:
3 cups all purpose flour (sifted)
1 tsp salt
1 cup unsalted butter
1 egg, slightly beaten
1 tsp white vinegar
3-4 tbsp ice water
For the Filling
4-5 large pears, peeled, cored and sliced (approx. 5 cups)
3 tbsp flour
1/2 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 tbsp butter
Topping:
1/4 cup finely shredded Gouda cheese
- Preheat oven to Combine the flour and the salt and mix thoroughly. Cut in the butter using either a pastry blender or two forks until crumbly and the largest pieces of butter are pea sized. Whisk together the egg and the vinegar, then add to the butter mixture. Stir gently until combined. Add the water 1 tablespoon at a time just until combined. Be careful not to over mix your pie dough. Divide the dough in half and gently roll each piece of dough between two sheets of parchment paper to form a round that will fit an 8 or 9 inch pie pan. Gently lay one of the dough rounds in the bottom of your pie pan and set in the refrigerator until ready to fill. Place the other pie round in the refrigerator, as well, to keep cool until you are ready to top your pie.
- Combine all of the filling ingredients in a large saute pan and bring to a boil over medium heat. Turn off heat and allow to cool.
- Pour the filling into the prepared pie crust and top with the second pie crust round. Crimp the edges to seal and cut off any excess crust. Cut 3 to 4 vents in the top crust and sprinkle with Gouda cheese. Bake at 425 for 50 minutes until the cheese is golden and the filling is bubbly.
