Pear Gruyere Pie

• 2-1/2 cups all-purpose flour
• 3 ounces Gruyere cheese, finely grated
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6 to 8 tablespoons ice water
• 1-1/2 cups water
• 3/4 cup port wine
• 1/4 cup sugar
• 1 cinnamon stick (3 inches)
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 6 medium pears (about 3 pounds) peeled and thinly sliced
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 large egg, lightly beaten
• Vanilla ice cream, optional

1. Place flour, cheese, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. In a large saucepan, combine water, wine, sugar, cinnamon stick, vanilla and spices; bring to a boil. Add pears to poaching liquid. Cook, uncovered, 10-15 minutes or until tender.
3. Using a slotted spoon, remove pears and cool slightly. Refrigerate until cooled; discard cinnamon stick. Meanwhile, return poaching liquid to a boil. Cook 12-15 minutes or until liquid is reduced to 3/4 cup. In a small bowl, mix cornstarch and water until smooth; stir into reduced liquid. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Pour into a 1-cup measuring cup. Cool slightly; refrigerate until chilled.
4. Preheat oven to 400u0b0. On a well floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-thick circle. Cut decorative cutouts from remaining pastry and arrange over filling; re-roll scraps as needed. Brush pastry with egg. Place pie on a
5. .
6. Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream.

flour, gruyere cheese, sugar, salt, cold unsalted butter, water, water, port wine, sugar, cinnamon, vanilla, ground ginger, ground nutmeg, ground cloves, cornstarch, water, egg, vanilla ice cream

Taken from www.tasteofhome.com/recipes/pear-gruyere-pie/ (may not work)