Provided by Rosebank Farms
(From the September 1982 Southern Living magazine)
4 medium pears, peeled, cored, and sliced (about 4 cups)
1 Tbsp. lemon juice
3 Tbsp. all-purpose flour
1 c. sugar
½ tsp. ground cinnamon
½ tsp. ground nutmeg
Dash of salt
1 Tbsp. butter or margarine
Cheddar Cheese Pastry (see recipe below)
Arrange pear slices evenly in a 10 x 6 x 2-inch baking dish; sprinkle with lemon juice. Combine flour, sugar, cinnamon, nutmeg, and salt; stir well, and sprinkle over pears. Dot with butter.
Roll pastry to ¼-inch thickness on a lightly floured surface; cut into 10 x ½-inch strips. Arrange in lattice fashion and trim edges as needed. Bake at 350 degrees for one hour. 6-8 servings
Cheddar Cheese Pastry:
1 c. all-purpose flour
½ tsp. salt
1/3 c. shortening
¼ c. (1 oz) shredded sharp Cheddar cheese
1 to 3 Tbsp. cold water
Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water evenly over surface, stirring with a fork until all dry ingredients are moistened. Shape dough into a ball.
Yield: Pastry for one cobbler.