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Cheddar-Pear Pie

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Cheddar-Pear Pie
Yields 1
Pears are so good in a pie and when you melt sharp cheddar cheese on it, it's even better! So why not make it part of the recipe? Sharp Cheddar in a crumble topped pie - Mmmmm. Another keeper!
Crust
  1. 1 ½ cups all-purpose flour
  2. 1 Tablespoon granulated sugar
  3. ½ teaspoon table salt
  4. 6 Tablespoons cold unsalted butter, cubed
  5. 4 Tablespoons cold shortening, cubed
  6. 3 Tablespoons ice water
  7. 2 Tablespoons chilled bourbon
Crumb top
  1. ½ cup all-purpose flour
  2. ½ cup brown sugar
  3. ½ cup shredded Sharp Cheddar Cheese
  4. ¼ cup butter
Filling
  1. 6 cups peeled and sliced pears
  2. 1 Tablespoon fresh lemon juice
  3. ½ cup brown sugar
  4. 3 tablespoons cornstarch
  5. ¾ teaspoon ground cinnamon
  6. ½ teaspoon nutmeg
  7. ½ teaspoon ground cloves
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Instructions
  1. For the crust, whisk together flour, granulated sugar, and ½ teaspoon salt. Cut in 6 Tablespoons butter and shortening, using a pastry blender, until pea-sized.
  2. Combine water and 2 Tablespoons bourbon and then stir into flour with a rubber spatula, lightly pressing, until dough holds together.
  3. Shape dough into a disk and wrap in plastic; chill at least 1 hour or overnight.
  4. Roll dough out on a lightly floured surface into a 13-inch circle; transfer to a 9-inch pie plate, pressing into bottom. Trim all but 1-inch overhang, fold edge under, and crimp.
  5. Preheat the oven to 400° F.
  6. Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
  7. Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, nutmeg, cloves and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
  8. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes (cover crust edge as desired).
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