Cheddar Pear Pie Recipe
- 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
- 1. In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell.
- 2. For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling.
- 3. 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. Yield: 6-8 servings.
1 slice: 346 calories, 15g fat (8g saturated fat), 28mg cholesterol, 311mg sodium, 50g carbohydrate (26g sugars, 3g fiber), 4g protein.
Reviews for Cheddar Pear Pie
"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."
"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"
"make it every year when the pears are ripe on our trees"
"I loved it! Good use of pears that need to be eaten up. The cheese topping was what really made it for me."
"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!"
"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"
"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)."
"I recently made this pie but it came out very runny. My husband and I loved the taste of it thought! Any suggestions?"
"Its in the oven now,to prepare the pie is very easy it took longer then 10 mins to prepare that was due to the peeling and slicing of the pears but everything else was very smooth.My husband loves pears so i thought this would be something he would enjoy at the moment the only thing i can say about it,is that its very simple to make.I will let ya'll know how it turns out."
"This is my favorite pie. I use Marie Callendar frozen crust and it doesn't get "soggy bottom"."
"Terrific. I took this to a party yesterday and everyone loved it."
"I did have some trouble with the top over-browning and the bottom crust being a tad soggy. Next time I would decrease the oven temp and increase the baking time."