Pear-Apple In a Cheddar Cheese Crust

So this one seemed to be a success. I brought this in for a 'wine and cheese' thing my supervisor was having for the holidays, and it seemed to go over quite well. I think the fact that I had 3 different kinds of pears in the pie was one of the keys.

But the Tillamook cheddar crust was also quite yummy, especially slightly warmed up.A good combination with the pear as well. It seems part of the key of a good crust is not over processing it, so the fat is in 'pockets' and keeps the pie crust flakey.

This is also using a new pie topper cutter to create the little apple shapes in the pie. This kind of begs the question of Pie Crust Art. Especially for darker fruited pies. Might be an area to explore.