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Pear pie with a Comté crust

by on March 21, 2010

Also known as “that pear/cheese pie from Pushing Dasies”, following this recipe, pretty much to the letter.

The only major difference? I used some of the Comté my parents had brought back from France instead of Gruyère, but the two cheeses are closely related anyway. I also used Conférence pears instead of the ones in the recipe, and slightly less butter, I think: the recipe called for 20 tablespoons, but I find volume measurements very inconvenient for butter. Wolfram Alpha told me it was about 270 grams, so I ended up just using one packet (250 g). The Magimix was very helpful for making the dough, and my new pie tin worked perfectly. Still: it is probably the most complex pie I’ve ever made, so I’m not sure I’ll make it again soon. It has a very autumny flavor, so maybe I’ll make it once the days become shorter again.

For now: long live the first day of spring!

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From → Baking, Step by Step

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