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1
To make the filling, cook the bacon in a large skillet until crisp.
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2
Remove the bacon from the skillet with a slotted spoon.
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3
Put 2 tablespoons of the bacon fat into a small container and freeze just until solid.
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4
Pour half of the remaining fat into another large skillet.
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5
Place the onion in one of the skillets and cook over medium-high heat until softened, about 5 minutes.
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6
Heat the other skillet and divide the cabbage between the two skillets.
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7
Cook over medium heat, tossing frequently, for 20 minutes.
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8
Combine the cabbage into 1 skillet.
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9
Stir in the salt, pepper, honey and sherry and cook until the cabbage is completely wilted and most of the liquid has evaporated, about 25 minutes more.
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10
Set aside.
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11
To make the crust, combine the flour, sugar and salt in a bowl.
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12
Rub in the butter and the chilled bacon fat until the mixture resembles coarse meal.
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13
Gradually stir in the ice water, being careful not to overwork the dough.
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14
Form into a ball, flatten into a disk and wrap in plastic.
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15
Chill for 30 minutes.
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16
Meanwhile, preheat the oven to 350 degrees.
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17
Peel, core and thinly slice the pears.
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18
Melt the butter in a medium-size skillet over medium heat.
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19
Add the pears and saute until brown and soft, about 10 minutes.
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20
Set aside.
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21
Roll out the dough and fit it into a 9-inch pie plate.
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22
Line the dough with a large piece of aluminum foil and fill with pie weights or beans.
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23
Bake for 30 minutes.
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24
Remove the foil with the weights and bake until the crust is golden brown, about 10 minutes more.
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25
Press the cabbage mixture into the bottom of the pie shell.
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26
Top with the pear slices.
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27
Bake until heated through, about 15 minutes.
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28
Sprinkle the Stilton over the pears and bake just until melted, about 2 minutes.
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29
Cut into wedges and serve immediately.
