Ingredients
3 tbsp. unsalted butter
5 oz. pork sausage
1 tbsp. fresh sage
1/2 c. grated sharp Cheddar cheese
1 tsp. caraway seeds
1/4 c. verjus
1 tbsp. light-brown sugar
1 tbsp. heavy cream
1 medium onion
Coarse salt
Freshly ground pepper
1/2 medium green cabbage
2 dried juniper berries
1 bay leaf
Short Pastry Crust (see below)
all-purpose flour
4 Anjou pears
1 large egg yolk
2 1/2 c. all-purpose flour
1 tsp. salt
6 tbsp. cold unsalted butter
2 tbsp. cold vegetable shortening
1/4 c. ice water
Preparation
Step 1Melt 2 tablespoons butter in a large skillet over medium heat. Add sausage; cook until well browned, about 3 minutes, breaking up meat with a wooden spoon. Add chopped onion; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add sage; cook, stirring occasionally, 1 minute more. Transfer to a medium bowl; season with pepper. Stir in cheese; set aside.Step 2Melt remaining tablespoon butter in the skillet over medium heat. Add sliced onions; cook, stirring occasionally, until soft, about 4 minutes. Stir in cabbage, juniper berries, caraway seeds, bay leaf, verjus, and sugar, scraping bottom of skillet to loosen any browned bits. Reduce heat to low; cook, stirring occasionally, until cabbage is wilted and tender, about 10 minutes. Season with salt and pepper. Discard juniper berries and bay leaf.Step 3Roll 3/4 of the dough on a lightly floured surface into a 21- by 12-inch rectangle, about 1/4-inch thick. Line a 13- by 4 1/2-inch loaf pan with dough, allowing dough to drape over edges. Freeze until cold, about 10 minutes.Step 4Using an apple corer, remove 3/4 of the core from each pear, leaving stem end intact. Remove another tablespoon flesh from each cavity. Spoon 2 tablespoons sausage mixture into cavity of each pear; set aside.Step 5Preheat oven to 375 degrees F. Assemble pie: Spread cabbage mixture in an even layer over dough. Set stuffed pears on top. Roll out remaining dough on a lightly floured surface to a 14- by 6-inch rectangle, about 1/4-inch thick. Cut out four 2-inch circles from dough along centerline, about 1 inch apart. Place dough over pie, with pears poking through the holes. Gently crimp edges of dough to seal. Freeze until cold, about 15 minutes.Step 6Whisk together cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, 45 to 50 minutes. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.Step 7For the short crust pastry: Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.
