Down the pie-hole
Cooking is a hobby that I am trying to cultivate, but with a S.O. with a sweet tooth that cannot be controlled, I haven't really ventured into baking. BK is the kind of guy who can't have a piece of cake: he wants the whole thing. My will power isn't strong either, so we just don't keep many sweets in the house. But two things are conspiring to ruin my resolve by parading pies in front of my face constantly: the show Pushing Daisies on ABC (currently on hiatus because of the strike--but coming back in the fall) and Nova. Curse them and their gorgeous pies.
No longer satisfied to see these delicious desserts out of my reach on tv and the internets, I decided I had to take a stab at the Pear & Gruyere pie made famous on Pushing Daisies.
I am new to pie-crusts, but this one came out well. I consulted Mark Bittman's How to Cook Everything for the crust, then just eye-balled a fluffy mound of gruyere. For the filling, I looked at several pear & gruyere pie recipes online. I used this one, for the most part, excluding the blueberries and pound cake. Seriously, google "pear and gruyere pie"--there is a cult following for the cheese & fruit pie combo. Don't believe me? Check out Minty's version with a cupid. And Katie made a yummy-looking Apple-Cheddar pie, which is definitely next on my list.
All in all, pretty easy and really delicious. I might tinker with it a bit and post a recipe...










