Recipie: Pear Cranberry Blue Cheese Tart

I hope this works. It's in the oven right now.

Pear Cranberry Blue Cheese Tart

Ingredients:
- 1 piecrust (use a mix like I did (watch out for lard, vegetarians!) or make your own).
- 5 or six medium-sized ripe pears. Get orchard fruit if possible, as it tastes the best and won't turn to mush in the oven.
- dash ground cloves
- dash ground cinnamon
- about 1 1/2 Tbs lemon juice
- 2 Tbs sugar (I used raw cane sugar)
- about 1/2 cup dried cranberries
- about 1/4 cup blue cheese, crumbled into little chunks
- Butter or soy butter (optional)

Equipment:
- Knife
- 2 large non-reactive bowls (plastic or pyrex, I find that lemon juice doesn't do well with metal bowls)
- Somewhere to roll the piecrust onto (optional depending on piecrust)
- Rolling pin (optional depending on piecrust)
- Pie plate (I think I used a 10 inch pie plate)
- Cutting board
- Pastry brush (optional)

1.) Preheat oven to 350 degrees F.
2.) Cut pears in half. Remove core and stem. Slice thinly. Put slices in bowl.
3.) Put lemon juice, cloves, sugar, and cinnamon on pears. Stir *gently* so pears do not break apart and slices are evenly coated (I used my hands). Set aside.
4.) Follow directions for piecrust.
5.) Fold piecrust into quarters. Unfold into pan (you may want to spray the pan with nonstick stuff first but I forgot that step. Oops.) Some of the piecrust will be hanging off the edge; this is ok.
6.) Arrange pear slices as you wish. I was fancy and arranged them in a kind of spiral, but it probably tastes fine if you dump them all in there.
7.) Sprinkle cranberries on top.
8.) Sprinkle blue cheese crumbles on top.
9.) Fold hanging edge of piecrust in and over to form a kind of lip around the fruit in the pie.
11.) Put in oven for 20 minutes.
12.) Take out of oven and brush butter on crust.
13.) Put back in oven for 20 minutes. Brush again with butter if desired.
14.) Put back in oven for 20 minutes.

Voila!