I love everything about it: the quirky characters, the clothes, the love story, and of course…the pies
In the show, Chuck makes Pear Gruyère pies to cheer up her aunts. Having never even heard of cheese in a pie, I sucked it up and decided to give it a go:
I used this pie top cutter and the pear and filling rose to the top more than I would have liked, making it look a bit pruney. But boy was it delicious! Who would have thought that pears and gruyère were destined to be together in a tasty, tasty pie?
To make the pie, I used an altered version of Martha Stewart’s Cheddar-Crusted Apple Pie.
I also made the Apple Cheddar pie. And I can’t decide which one was more delicious!
Want to know how to make them?
For the Apple Cheddar Pie, just substitute apples for the pears and cheddar for the gruyère (swiss cheese). Happy Baking!
Pear Gruyère Pie
For The Crust:
2 1/2 cups flour, plus more for rolling
1 teaspoon salt
1 tablespoon sugar
3/4 cup cold unsalted butter, cut into pieces
1 1/2 cups shredded gruyère
1/4 to 1/2 cup ice water
For The Pie:
4 tablespoons all-purpose flour, plus more for rolling
2 tablespoons fresh lemon juice
4 pounds pears
3/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons of shredded gruyère
2 tablespoons of butter
1/2 teaspoon salt
– In food processor, mix the flour, salt, and sugar. Add butter and cheese; mix until coarse. Add 2 tablespoons ice water. Pulse until dough is crumbly but stays together. You can add more water if necessary, but be careful not to overmix.
– Divide the dough into two. Place dough pieces in plastic wrap and shape into 1-inch-thick disks. Refrigerate until firm, at least 1 hour.
– Preheat oven to 425 degrees, with rack in the lowest position. On a floured surface, roll each disk of dough to a 14-inch round. Transfer one round to baking sheet for top crust; refrigerate. Wrap second round of dough around your rolling-pin and unroll into a 9-inch pie plate for bottom crust. Gently fit the dough into pie plate.
– Place lemon juice in a large bowl. Peel, quarter, and core pears; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
– Fill bottom crust with pear mixture and lightly brush the edge of the crust with water. Cut remaining butter and sprinkle on pear mixture. Place top crust over filling; pressing all around edges to seal.
– With paring knife, cut five small slits in the center of pie (or use a pie top cutter). Sprinkle remaining cheese on top of pie. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
You can view the original Martha Stewart Recipe here