Savoy Cabbage Pie With Bacon, Stilton and Pears

• 6 slices bacon, chopped
• 1 large onion, peeled, halved and thinly sliced
• 2 small heads Savoy cabbage, cored and shredded
• 2 teaspoons salt
• Freshly ground pepper to taste
• 3 tablespoons honey
• 6 tablespoons sherry
• 1 1/2 teaspoons unsalted butter
• 6 firm Bosc pears
• 1/4 pound Stilton, crumbled
• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, cut into small pieces
• 2 tablespoons cold bacon fat (reserved from filling)
• 3 tablespoons ice water

1. To make the filling, cook the bacon in a large skillet until crisp.
2. Remove the bacon from the skillet with a slotted spoon.
3. Put 2 tablespoons of the bacon fat into a small container and freeze just until solid.
4. Pour half of the remaining fat into another large skillet.
5. Place the onion in one of the skillets and cook over medium-high heat until softened, about 5 minutes.
6. Heat the other skillet and divide the cabbage between the two skillets.
7. Cook over medium heat, tossing frequently, for 20 minutes.
8. Combine the cabbage into 1 skillet.
9. Stir in the salt, pepper, honey and sherry and cook until the cabbage is completely wilted and most of the liquid has evaporated, about 25 minutes more.
10. Set aside.
11. To make the crust, combine the flour, sugar and salt in a bowl.
12. Rub in the butter and the chilled bacon fat until the mixture resembles coarse meal.
13. Gradually stir in the ice water, being careful not to overwork the dough.
14. Form into a ball, flatten into a disk and wrap in plastic.
15. Chill for 30 minutes.
16. Meanwhile, preheat the oven to 350 degrees.
17. Peel, core and thinly slice the pears.
18. Melt the butter in a medium-size skillet over medium heat.
19. Add the pears and saute until brown and soft, about 10 minutes.
20. Set aside.
21. Roll out the dough and fit it into a 9-inch pie plate.
22. Line the dough with a large piece of aluminum foil and fill with pie weights or beans.
23. Bake for 30 minutes.
24. Remove the foil with the weights and bake until the crust is golden brown, about 10 minutes more.
25. Press the cabbage mixture into the bottom of the pie shell.
26. Top with the pear slices.
27. Bake until heated through, about 15 minutes.
28. Sprinkle the Stilton over the pears and bake just until melted, about 2 minutes.
29. Cut into wedges and serve immediately.

bacon, onion, cabbage, salt, freshly ground pepper, honey, sherry, unsalted butter, pears, stilton, flour, sugar, salt, cold, cold bacon, water

Taken from cooking.nytimes.com/recipes/4494 (may not work)