Streusel-topped Pear Pie

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Streusel-topped Pear Pie

2 ¼ cups all-purpose flour
salt
1 cup butter or margarine
2 ½ to 3 tablespoons cold water
5 medium pears (or approximately 2 cans pears, drained)
½ cup sugar
2 tablespoons lemon juice
½ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup shredded Cheddar cheese

In medium bowl with fork, stir 2 cups flour and 1 tsp salt. With pastry blender or 2 knives used scissor fashion, cut in ¾ cup butter until mixture resembles course crumbs. Measure 1 cup mixture into medium bowl; reserve.

To remaining flour mixture, add cold water, 1 tablespoon at a time, mixing lightly with a fork after each addition until moist enough to hold together. With hands, shape pastry into a ball.

On lightly floured surface with lightly floured rolling pin, roll pastry into an 11-inch circle; use to line 9-inch pie plate. Trim pastry edges, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim; pinch to form a high edge; make a fluted edge.

Peel, core and cut pears into thick slices to measure about 4 ½ cups. In large bowl, toss pears with sugar, lemon juice, ¼ cup flour and ¼ teaspoon salt; put in crust. Preheat in oven to 425oF.

In medium bowl, combine reserved flour mixture, brown sugar, and next 3 ingredients. With pastry blender or 2 knives used scissor-fashion, cut in cheese and ¼ cup butter until mixture resembles source crumbs and ingredients are well blended. Sprinkle over pears. Bake 40 minutes; cover with foil and bake 20 minutes more. Serve warm or refrigerate to serve cold.
 
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