Pear Gruyère Pie Best Pie Bakeoff 2008 Entry #26

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Gruyère Pie Crust:

2 1/2 cups unbleached all-purpose flour

1 teaspoon salt

1 tablespoon sugar

3 ounces of Gruyère, grated finely

20 tablespoon unsalted butter, cut into 1 in pieces

6-7 tablespoons ice water

Spiced Poached Pear Pie Filling:

3 pounds Bartlett pears

1/4 cup white sugar

3/4 cup port wine

1 1/2 cups water

2 teaspoons vanilla

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon clove

1 cinnamon stick

2 teaspoon cornstarch

1 egg, lightly beaten (for crust)

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