Preheat oven to 375 degrees F. Prepare Cheddar-Rosemary Pastry. Transfer bottom pastry to 9- or 9-1/2-inch deep-dish pie plate. Trim pastry.
In large bowl, stir together sugar and cornstarch. Stir in pear nectar. Add pear slices; toss gently to coat. Transfer filling to pastry-lined pie plate.
Cut slits in remaining rolled-out pastry. Place pastry on filling; crimp edge. Place pie on baking sheet. To prevent overbrowning, cover edge with foil.
Bake for 25 minutes. Remove foil. Bake for 25 to 35 minutes smore or until top is golden and filling is bubbly. Cool on wire rack. Makes 8 servings.
In a large bowl stir together flour, rosemary, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Stir in cheese. Using cold water, sprinkle 1 tablespoon water at a time over mixture, gently tossing with a fork until all is moistened. Divide in half. Form each half into a ball. For bottom pastry roll half of the dough into 13-inch circle.