Cheddar Pear Pie

Submitted by mj Sergent

"An odd combination but people always ask for the recipe!"

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 4 large fresh pears, peeled and thinly sliced
• 1⁄3 cup sugar
• 1 tablespoon cornstarch
• 1⁄8 teaspoon salt
• 1 (9 inch) unbaked pastry shells

• Topping

• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup all-purpose flour
• 1⁄4 cup butter or 1/4 cup margarine, melted
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt

directions

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.

Reviews

[Emzee]

I am pretty sure my fiance asked me to marry him because of this pie. :)<br/><br/>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!

 

[ralph.topp]

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

 

[mickie49]

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.

 

[Xophmeister]

This is great! It's just wrong but tastes so right!... However, I would say that these amounts will serve 10-12 easily -- it's quite a lot for six (I made half for three, it could have done six no problem). Make sure the pastry has cooked fully, as it's quite wet and may leak (which makes it hard to serve). It would be good with a scoop of good vanilla ice-cream.