2 1/2cupsorganic sprouted flour of choice(Kamut works very well)
3tablespoonsorganic sugar, divided
1cupfinely grated sharp Cheddar cheese
1cupvery cold organic butter, cut into 1/2-inch cubes
3tablespoonsvery cold organic heavy cream
4-5tablespoonsice-cold filtered water
3 1/5poundsorganic or pesticide-free Bartlett pears, peeled and sliced
1/3cupfirmly packed organic light-brown sugar
2tablespoons fresh organic lemon juice
1 1/2teaspoons vanilla extract
1 teaspoon chopped fresh resemary
1large organic or pastured egg, lightly beaten
Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
Roll 1 dough disk into a 12 ½-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 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.