Deep-Dish Pear Pie with Cheddar-Rosemary Crust
Source: Better Homes and Gardens; October, 2001
Makes 8 servings

Pears make a mellow match for the crust's more assertive rosemary flavor.

3/4 cup sugar
3 Tbsp. cornstarch
2 Tbsp. pear nectar, orange juice, or apple juice
8 cups thinly sliced, peeled pears
1 recipe Cheddar-Rosemary Pastry (recipe follows)
White cheddar cheese (optional)
Fresh rosemary sprigs (optional)

In a large bowl stir together sugar and cornstarch. Stir in nectar or juice. Add pear slices; toss to coat.

Prepare Cheddar-Rosemary Pastry. Roll dough into a 13-inch circle. Transfer into a 9- or 9 1/2-inch deep-dish pie plate. Spoon pear filling into pastry-lined pie plate.

Roll remaining dough into a 12-inch circle. Place pastry on filling; trim 1/2 inch beyond edge of plate. Fold pastry top under bottom pastry. Crimp edge. With a knife cut slits in the top of the pie to allow steam to escape.

Preheat oven to 375 degrees F.

To prevent overbrowning, cover edge of pie with foil. Place pie on baking sheet.

Bake for 25 minutes. Remove foil.

Bake for 25 to 35 minutes more or until top is golden brown and filling is bubbly. Cool on a wire rack.

Cheddar-Rosemary Pastry

2 1/2 cups all-purpose flour
1 1/2 tsp. snipped fresh rosemary or
1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
2/3 cup shortening
1/2 cup finely shredded white cheddar cheese (2 oz.)
7 to 8 Tbsp. cold water

In a large mixing bowl stir together flour, rosemary, and salt. Cut in shortening until pieces are the size of small peas. Stir in shredded cheese.

Sprinkle 1 tablespoon water at a time over part of the mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened.

Divide dough in half. Form each half into a ball. Proceed as directed for pie.