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Pear Gruyere Pie

Total Time

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

Makes

8 servings

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
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Ingredients

  • 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
  • FILLING:
  • 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

Directions

  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 pastry to 1/2 in. beyond edge of plate; flute edges. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-thick circle. Cut decorative cutouts from remaining pastry and arrange over filling; re-roll scraps as needed. Brush pastry with egg. Place pie on a baking sheet.
  5. Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edges 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.

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Reviews

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Average Rating:
  • R L
    Nov 16, 2020

    METABOLISM CHANGES (AGE--OKAY?--LOL) CAUSED THE NEED FOR LESS SUGAR & GLUTEN IN OUR DIETS.....THIS DESSERT IS FRUIT BASED WITH A SPICE PROFILE THAT IS EASY ON THE SUGAR AND THE CRUST WORKED WELL WITH A CUP OF GLUTEN FREE FLOUR SUBSTITUTED......I DID DO 1/3 C SUGAR & 1/2 TSP ON ALL THE SPICES AND THERE WAS STILL BARELY A HINT DETECTABLE....I ADDED THE VANILLA INTO THE POACHING LIQUID RIGHT BEFORE ADDING TO THE PEARS TO RETAIN ITS FLAVOR....ALSO TOSSED THE PEARS IN A TBLS OF BUTTER BEFORE COOLING JUST BECAUSE I WANTED FILLING A LITTLE RICHER, AND TOSSED THE PEARS IN A TBLS OF CORNSTARCH BEFORE TURNING OUT INTO DISH--YOU KNOW--LIKE WITH APPLE PIES......I DID ADD 1 TSP WHITE VINEGAR TO THE WATER FOR THE CRUST.....SAW OTHER RECIPES THAT BAKED ON 350 SO SETTLED ON 375 WHICH MADE BAKE TIME WAS ABOUT 50 MINS.......THE PIE WAS AHHHMAZING!! CRUST WAS PERRRFECT!! NEVER HAD A PIE CUT SO EASILY AND EVENLY.......PERSONALLY I COULD HAVE GONE A BIT SWEETER BUT MY HUSBAND SAID "DON'T CHANGE A THING!!" ......I BET ADD INS OF RAISINS OR CHOPPED DATES WOULD BE YUMMY TOO!

  • Gina
    Oct 11, 2020

    Followed recipe exactly. Pie needed almost an hour in the oven, still the bottom of it was pale. The edge that got nice a crispy was delicious so I wish that would have transfered to the whole crust. Pear filling wasn't anything out of this world, didn't taste like port but I liked that it wasn't overly sweet. Would make again and maybe prebake the crust?