@jos do you have a recipe for that pear with gruyere crust pie you said is your favorite?
I do a pretty standard pâte brisée http://simplyrecipes.com/recipes/perfect_pie_crust/ but replace about 1/4 of the butter with gruyere and some of the liquid with vodka (the alcohol evaporates leaving a perfectly flaky crust). Mix pears, 1/2 cup white sugar, 1/4 cup brown sugar, a little salt and nutmeg, and microwave for 12 minutes in three installments (the fruit holds together better). Let the filling cool, roll out the crust, fill your pie, bake 425 for 30 minutes then 375 for 30 minutes. Somehow get yourself to wait till it cools enough to eat. Commence foodgasm.
I should add the recipe’s adapted from Cook’s Illustrated’s apple pie recipe and inspired by Pushing Daisies. And it’s even more awesomer than it sounds /brag
Sweet, that sounds relatively easy as well as tasty. Do you have a particular variety of pear you prefer?