Ingredients:

3/4 cup sugar

3 tbsp cornstarch
2 tbsp pear nectar, orange juice, or apple juice
8 cups thinly sliced peeled pears
2 1/2 cups all-purpose our
1 1/2 tsp chopped fresh rosemary OR 1/2 tsp
dried rosemary, crushed
1/2 tsp salt
2/3 cup shortening
1/2 cup nely shredded white cheddar cheese
7-8 tbsp cold water
Directions:
Preheat oven to 375.
In a large bowl, stir together sugar and
cornstarch. Add juice. Add pear slices. Mix to
coat pears. Set aside.
In another large bowl, stir together our,
rosemary, salt. Cut in shortening. Stir in
shredded cheese. Sprinkle in water, a little at a
time. Gently toss and repeat, until all dough is
moistened.
Pear Pie with
Cheddar Rosemary Crust
Divide dough in two. Form each into ball. On a
oured surface, roll out one ball into a 13 inch
circle.
Gently wrap dough around rolling pin and
transfer to a 9 inch round, deep pie plate.
Fill crust-lined pie plate with pear lling.
On a oured surface, roll out remaining dough to a 12 inch circle. Gently wrap around rolling pin
and transfer to pie plate.
Trim extra dough about half and inch out from
the edge of the pie plate.
Crimp top pie shell under bottom pie shell.
With a sharp knife, cut 3-4 slits in top of pie.
Cover edge of pie with foil. Careful not to press
foil into dough.
Place pie on baking sheet. Bake for 25 minutes.
Remove foil. Bake for 25-35 minutes more, until
crust is golden brown and lling is bubbly.
Cool on rack, then serve. Makes about 8
servings.
from the kitchen of Marla Romash