Cheddar Pear Pie
Total TimePrep: 10 min. Bake: 25 min. + cooling
- 4 large ripe pears, peeled and thinly sliced
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 frozen pie shell (9 inches)
- 1/2 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell.
- For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling.
- Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.
Nutrition Facts1 slice: 346 calories, 15g fat (8g saturated fat), 28mg cholesterol, 311mg sodium, 50g carbohydrate (26g sugars, 3g fiber), 4g protein.
Sep 30, 2017
I love love loved the topping on this pie. As someone suggested I doubled the cornstarch. It turned out great. Everyone loved it.
Sep 10, 2016
Made this pie again this week. Absolutely delicious. Depending on the ripeness and juiciness of your pears you may need to double the cornstarch. I used 2 Tbsp. this time.
Dec 6, 2015
If you love pears you will defiantly love this pie. To prevent soggy crust brush the bottom of your crust with a beaten egg before adding filling. I also used flour instead of cornstarch (2 Tbsp. ) I would most likely make again but with less sugar, I found it quite sweet. I also think making this recipe with apples would be a great change up. Very Good! Thx! Cynthia
Nov 13, 2015
I love this pie, have made it with and without cheese, sooo good, amd much better than apple pie, imo.
Feb 11, 2015
make it every year when the pears are ripe on our trees
Mar 17, 2014
I loved it! Good use of pears that need to be eaten up. The cheese topping was what really made it for me.
Nov 14, 2013
I have been making this recipe for years. We have a pear tree in our yard and my family looks forward to this pie every year!
Apr 22, 2013
This is a lovely pie. I did make a few changes. I added some sliced apples to the mix along with some cinnamon. I also blind baked the pie crust for about 5 minutes. Like several others I found the filling to be a tad runny. Next time I will add more cornstartch or will pre cook the pears before adding it to the pie shell. My top browned very quickly so I reduced the temp and covered it with foil.Still we enjoyed every bite. A few minor adjustments will put this pie in the winners circle.JanieTaste Of Home Volunteer Field Editor
Oct 3, 2012
No comment left
Nov 23, 2011
My husband loves this pie too. I haven't made it in years, but am having for Thanksgiving this year because the pears in the store were so perfect this morning. If it turns out too runny, you might try increasing the cornstarch. I believe the ripeness of the pears affects the juiciness of the the pie. My pears are pretty ripe so I will increase the cornstarch. (Actually, I'll be using flour because I don't think I have cornstarch).