Save on Pinterest

Pear Gruyere Pie

Total Time

Prep: 30 min.+ chilling Bake: 40 min. + cooling


8 servings

Updated: Nov. 24, 2022
I love cheese and fruit, so this pie is a natural pairing for me. Sweet and spicy wine-poached pears and a flaky, buttery cheese crust make for a winning dessert you’ll want to make again and again. If you’re serving this for Thanksgiving, bake leaf-shaped pie pastry on top for a festive look. —Alexandra Penfold, Brooklyn, New York
Pear Gruyere Pie Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 2-1/2 cups all-purpose flour
  • 3 ounces Gruyere cheese, finely grated
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 6 to 8 tablespoons ice water
  • 1-1/2 cups water
  • 3/4 cup port wine
  • 1/4 cup sugar
  • 1 cinnamon stick (3 inches)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6 medium pears (about 3 pounds) peeled and thinly sliced
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 large egg, lightly beaten
  • Vanilla ice cream, optional


  1. Place flour, cheese, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. In a large saucepan, combine water, wine, sugar, cinnamon stick, vanilla and spices; bring to a boil. Add pears to poaching liquid. Cook, uncovered, 10-15 minutes or until tender.
  3. Using a slotted spoon, remove pears and cool slightly. Refrigerate until cooled; discard cinnamon stick. Meanwhile, return poaching liquid to a boil. Cook 12-15 minutes or until liquid is reduced to 3/4 cup. In a small bowl, mix cornstarch and water until smooth; stir into reduced liquid. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Pour into a 1-cup measuring cup. Cool slightly; refrigerate until chilled.
  4. Preheat oven to 400°. On a well-floured surface, roll 1 dough portion to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-thick circle. Cut decorative cutouts from remaining crust and arrange over filling; re-roll scraps as needed. Brush crust with egg. Place pie on a baking sheet.
  5. Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream.

Nutrition Facts

1 piece: 557 calories, 28g fat (17g saturated fat), 96mg cholesterol, 388mg sodium, 65g carbohydrate (25g sugars, 6g fiber), 9g protein.

Recommended Video

More from Taste of Home