Spiced Apple and Pear Pie with Gruyere Baked into the Crust

Ingredients:

• 1/2 lemon
• 3 pounds baking apples - about 6 apples (Golden Delicious, Corland, or Mutsu)
• 1 1/2 pounds baking pears - about 3 pears (Bosc or firm Barletts)
• 2/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• Generous pinch freshly grated nutmeg
• 1/4 cup unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 1/2 teaspoon pure vanilla extract
• 1 large egg, beaten

Directions:

• Finely grate the lemon zest and set aside.
• Peel, core, and then slice both the apple and pear into 1/2" slices.
• Squeeze the lemon juice over the fruit
• Then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium-high heat. 
• Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about two minutes.
• Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about ten minutes.
• Evenly mix the flour into the fruit and stir.
• Then cook about a minute more to thicken the juices slightly.
• Sir in the vanilla and lemon zest.
• Remove from the heat and let cool completely. (Filling should resemble a tight compote)

Notes:

• This recipe made enough filling for two pies.

Assembly:

• Use Mindy's Pie Crust for both bottom and top crusts.
• After assembling the top crust, cut small steam vents into the top of the dough.
• Brush pie with egg and sprinkle with sugar.
• Grate a fine layer of Gruyere cheese onto the crust (can substitute swiss)
• Place pice on a baking sheet and cook for 15 minutes at 425°
• Reduce temperature to 375° and bake until the crust (both top and bottom) is golden brown, about 50 minutes more.
• If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges.
• Cool on a rack.

* Recipe is a mix from multiple sources but inspired by Chuck on Pushing Daisies. 

**Homeopathic mood enhancers not included.