Pear Pie with Gruyere Crust

Ingredients:

1 recipe pastry for a 9 inch double crust pie

1/2 cup white sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon lemon zest

5 cups peeled and sliced pears

1 tablespoon butter

1 tablespoon lemon juice

7 oz. Gruyere cheese, grated

Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.

Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; fold Gruyere cheese into crust; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

Yields: 8 servings