The reason why I bring all of this up is because of a pie this show inspired. I did not invent this recipe, but will consider myself a messenger in this case (credit here). In the show, one of the characters bakes pies for her cheese-obsessed aunts, and decides to grate Gruyere cheese into the crust of her pear pies. Everyone knows about the magical pairing between fruit and cheese, especially when joined in a triumvirate with wine. Thus, this pie was destined to be delicious.
Introducing the stars: Bartlett pears, Swiss Gruyere, and Port wine
Grating the Gruyere...
Whisking the dry ingredients together...
Peeled and quartered pears:
The selected spices with which to poach the fruit: cinnamon, nutmeg, ginger, and cloves.
Simmering in spiced Port...
Meanwhile, getting the crust ready, including a mini-pie in the background for the leftovers!
Poached fruit goes in a chilled bowl to cool, so the rest of the poaching liquid can be reduced to a syrup.
Fruit in the pies, syrup over the fruit...
...and ready to go.
My house smells like mulled wine and cheese!
Full RecipeCrust:
2 1/2 c flour
1 tsp salt
1 Tbsp sugar
20 Tbsp unsalted butter, cut into 1 inch pieces
3 oz Gruyere, grated finely
6-7 Tbsp ice water
Whisk flour, salt, sugar, and cheese together in a mixing bowl. In a food processor, mix the flour mixture and butter, one piece at a time, until the largest butter chunks are the size of peas. Slowly add ice water in 1 Tbsp increments until the dough is formed. Squeeze the dough into a uniform lump, and refrigerate until needed.
Filling:
3 lbs Bartlett pears, peeled and quartered (~7-8 pears)
1/4 c white sugar
1 c port wine
1 1/2 c water
2 tsp vanilla
1/2 tsp grated ginger
1/3 tsp grated nutmeg
1/4 tsp cloves
1 cinnamon stick
2 tsp cornstarch
Add sugar, wine, water, and spices into a large stock pot or dutch oven and bring to boil. Put an empty bowl for the pears in the freezer to chill. Simmer pears in the liquid for 20-30 minutes, or until fruit is tender. Remove fruit and place in chilled bowl to cool. Return the poaching liquid and reduce until about 3/4 c of syrup is present. Add 2 tsp of cornstarch to thicken the mixture. Chill the syrup once reduced.
Roll out half of the dough into a 9-10 inch pie dish, and spoon fruit into the crust. Cover with poaching liquid syrup, and use the remaining half of the dough to create a top crust. An egg wash is optional (1 egg + 2 Tbsp water) for a golden top. Be sure to poke or cut vents in the top of the crust for steam to escape (either with a fork or a knife).
Bake at 350 for 30-40 minutes, or until the filling bubbles up between the slits and the top is golden brown.
