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Pulse first 2 ingredients and 2 Tbsp. granulated sugar in a food processor 3 or 4 times or until combined. Add cheese and butter; pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture; pulse 4 or 5 times or just until moist clumps form. Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and chill 30 minutes. Meanwhile, stir together pears, next 7 ingredients, and remaining 1 Tbsp. granulated sugar in a large bowl. Preheat oven to 400°. Roll 1 dough disk into a 12 1/2-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under, and crimp. Spoon pear mixture into crust. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into 6 (2 1/2-inch) strips. Arrange strips in a lattice design over filling; press ends of strips into crust, sealing to bottom crust, and crimp. (Reroll scraps if you do not have enough strips to cover pie.) Whisk together egg and 2 Tbsp. water. Brush lattice with egg mixture. Bake at 400° for 55 minutes to 1 hour, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour.
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Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry