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  Katy’s Pear Pie with Gruyere Crust



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2 1/2 cups whole wheat flour
1 teaspoon salt
1 Tablespoon sugar
4 1/2 ounces gruyere, finely grated
20 Tablespoons very cold unsalted butter, cut into 1 inch pieces (Yes, 2 1/2 sticks!)
6-7 Tablespoons ice water

Combine flour, salt, sugar and gruyere in food processor bowl.
Pulse once or twice to mix. Add butter and pulse until butter chunks are the size of peas.
Add ice water one tablespoon at a time with the machine running until dough clumps together.
Remove dough and form into two disks, wrap and refrigerate overnight.
Using a small amount of flour, roll dough out both disks and fit one into 8 inch pie pan.
Spoon in filling, top with remaining dough, crimp edges to seal and cut slits to vent.
Bake in a preheated 375 degree oven for about 45 minutes, until the crust is golden.
Cool before cutting.
Cover and refrigerate leftovers.

Spiced Poached Pear Pie Filling
Peel, quarter and core 3 pounds Florida pears.
Poach in 1 1/2 cups water seasoned with 1 teaspoon salt and 1/4 cup sugar.
When the pears are fork tender, drain, slice and toss with 2 teaspoons each
vanilla and cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon cloves.
Yields filling for one 8 inch pie.

Copyright © 2015 Stefanie Samara Hamblen