Cheddar Pear Pie with Bosc Pears

Instructions:

1. Combine flour and salt in a bowl.
2. Use a pastry cutter to work the chilled butter into the flour until it resembles coarse crumbs with some pea-sized lumps remaining.
3. Stir in ice water one tablespoon at a time until the dough just holds together.
4. Press dough into a disk, wrap in plastic, and freeze for 10 minutes.
5. In a large bowl, combine sliced pears with lemon juice to prevent browning.
6. Whisk together sugar, cornstarch, cinnamon, ginger, and salt. Toss with the pears until every slice is velvety and coated.
7. Gently fold in the shredded cheddar cheese, ensuring the cheese is evenly distributed among the fruit.
8. Roll out two-thirds of the dough and press it into a 9-inch deep-dish pie plate.
9. Pour the Cheddar Pear Pie filling into the crust, mounding it slightly in the center.
10. Roll out the remaining dough and place it over the top. Trim, fold, and crimp the edges. Cut 4-5 slits in the top to allow steam to escape.
11. Brush the top with the beaten egg wash and sprinkle with coarse sugar.
12. Place on a baking sheet and bake at 400°F (200°C) for 45 minutes or until the crust is mahogany-colored and the filling is bubbling through the vents.