Pear-Cherry Pie with Cheddar Crust

Ingredients

• 3.3 pounds bartlett pears peeled sliced
• 0.3 cup firmly brown sugar light packed
• 1 cup butter cold cut into 1/2-inch cubes
• 0.3 cup cornstarch 
• 1 cup cherries dried
• 1 large eggs lightly beaten
• 2.5 cups flour all-purpose
• 1 teaspoon rosemary fresh chopped
• 3 tablespoons granulated sugar divided
• 3 tablespoons heavy cream cold
• 4 Tbsp ice-cold water 
• 2 tablespoons juice of lemon fresh
• 1 cup sharp cheddar cheese finely grated
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• oven
• whisk
• wire rack
• plastic wrap
• aluminum foil

Directions

1. Pulse first 2 ingredients and 2 Tbsp. granulated sugar in a food processor 3 or 4 times or until combined.
2. Add cheese and butter; pulse 10 to 12 times or until mixture resembles coarse meal.
3. Drizzle cream and water over mixture; pulse 4 or 5 times or just until moist clumps form. Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and chill 30 minutes.
4. Meanwhile, stir together pears, next 7 ingredients, and remaining 1 Tbsp. granulated sugar in a large bowl.
5. Preheat oven to 40
6. Roll 1 dough disk into a 12 1/2-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under, and crimp. Spoon pear mixture into crust.
7. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into 6 (2 1/2-inch) strips. Arrange strips in a lattice design over filling; press ends of strips into crust, sealing to bottom crust, and crimp. (Reroll scraps if you do not have enough strips to cover pie.)
8. Whisk together egg and 2 Tbsp. water.
9. Brush lattice with egg mixture.
10. Bake at 400 for 55 minutes to 1 hour, shielding with aluminum foil after 30 minutes to prevent excessive browning.
11. Let cool on a wire rack 1 hour.