Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

An odd combination but people always ask for the recipe!

Ingredients Nutrition


  1. In a bowl, combine pears, sugar, corn starch and salt.
  2. Pour into pastry shell.
  3. Combine topping ingredients until crumbly; sprinkle over filling.
  4. Bake at 425° for 25-35 minutes or until crust is golden and cheese is melted.
  5. Cool on a wire rack for 10 minutes.
  6. Serve warm.
  7. Store in the refrigerator.
Most Helpful

5 5

I am pretty sure my fiance asked me to marry him because of this pie. :)

It is absolutely perfect. I use refrigerated pie crusts so it is super easy. I probably make it every two weeks. Thanks so much for sharing this recipe!

Definitely a good recipe and a keeper. The cheddar topping compliments the pear flavour which is very delicate. Next time I make the pie I may add just a little lemon zest to enhance the pear flavour. I also want to lower the baking temperature to 350 for a bit longer as the little cheese bits on the topping tend to 'burn' and this takes away from the appearance of the finished product. Mannwill

5 5

I seriously had my doubts about this pie but my curiousity got the better of me--and I am so glad it did! What a great pie this is! I used Splenda Brown Sugar Blend both in the pie and in the topping. I also added some freshly grated nutmeg to both filling and topping--we really like nutmeg with pears. I used 3 huge Anjou pears. After reading the previous reviewer's comments, I brushed the pie shell with a lightly beaten egg and pre- baked the shell for about 8 minutes, this seems to have prevented the crust from being soggy.