pear with gruyere pie

1 double crust
7-9 pears, peeled, cored, and sliced
3 Tbsp brown sugar
3 Tbsp sugar
3-4 Tbsp flour
1 tsp vanilla
3/4 tsp cinnamon
1/4 tsp cardamom
1 egg + 1 Tbsp water or milk
1/2c grated gruyere cheese (more or less to taste)

Roll out bottom crust and place in a 9-inch pie pan.

Make pie filling by combining pear slices, sugars, 3 Tbsp flour, vanilla, cinnamon, and cardamom. If pears are especially juicy, stir in an additional tablespoon of flour. Pour filling into crust.

Roll out top crust and place over filling. Pinch crust edges together and crimp with fingers or press down with a fork. In a small bowl, whisk egg and water together. Brush top crust with egg wash. Sprinkle with cheese. Make a few small slits with a knife to allow steam to escape during baking.

Place pie pan on a baking sheet. Bake at 350 degrees 45-60 minutes, or until very golden. Rotate pan halfway through cook time for even baking. Allow pie to cool before slicing.

Makes 1 (9 inch) pie.