Title: Deep-Dish Pear Pie
Categories: Dessert Pie Fruit Southern
Yield: 19 Servings

2	lb	Pears; peeled, halved and cored (about 4 medium)
1	tb	Lemon juice
3	tb	Flour, all-purpose
1	c	Sugar
	ds	Salt
1/2	ts	Cinnamon, ground
1/2	ts	Nutmeg, ground
1	tb	Butter
		Whipped cream; opt.
CHEDDAR CHEESE PASTRY
1	c	Flour, all-purpose
1/2	ts	Salt
1/3	c	Shortening
1/4	c	Cheese, cheddar; shredded
2	tb	Water; cold (to 3 tb.)

Place pear halves in a 1-1/2 qt. casserole or deep-dish 9" pieplate. Sprinkle with lemon juice. Combine flour, sugar, salt, cinnamon, and nutmeg; sprinkle over pears. Dot with butter. Cover with Cheddar Cheese Pastry, crimping pastry to sides of dish. Cut slits in top of pastry for steam to escape. Bake at 350 degrees for 30 to 40 minutes. Serve with whipped cream, if desired.

Cheddar Cheese Pastry: Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball.

Roll out dough on a floured surface; cut dough to cover top of a deep-dish 9" pieplate. Yield: pastry for one 9-inch pie.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman.

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