dough on baking sheet.
spread cheese mixture over pastry to within 1 inch of outside edge. spoon cooled pears on top of cheese. brush 1 inch edge with egg glaze. score 11-inch pastry circle halfway through with sharp knife. do not cut through pastry all the way. place on top of pears and using fork, seal top pastry to bottom. brush surface with egg glaze. vent top with knife and chill about 20 minutes before baking. bake 10 minutes and turn down heat to 375.
bake another 30 minutes or until puffy and golden brown. serve warm or at room temperature. *if you don't want to use alcohol in this recipe, just 