Cheddar Pear Pie

When I was younger, I remember my Dad always cutting a slice of cheddar cheese for his warm apple pie. As a young girl, I always thought it was a rather strange habit, and couldn’t imagine how cheese and apple pie could possibly go together.

Now that I’m older and have developed more ‘mature’ tastebuds, I can totally see where he was coming from!

This is a lightly sweet, very refreshing pie. It can be served warm or chilled and would be a wonderful addition to a summer potluck or BBQ!

It’s a welcome change from your typical apple and cherry pies, but not too “weird”, if you know what I mean. 🙂

Cheddar Pear Pie

(Adapted from Taste of Home Magazine)

• 4 large ripe pears, peeled and sliced (or if you don’t have pears/they aren’t in season, use some home-canned ones instead. I used 2 pint jars to fill my crust. You may need to strain out some of the syrup.)
• 1/4 cup sucanat or sweetener of your choice (you may need less or more, depending on the sweetness of your pears. Or, you could omit it altogether)
• 1 Tablespoon arrowroot powder, or GMO-free cornstarch
• 1/8 t. salt (I like this one)
• 1 unbaked pie crust

TOPPING:

• 1/2 cup shredded cheddar cheese
• 1/2 cup whole wheat flour
• 1/4 cup melted butter
• 1/4 cup sucanat or organic sugar
• 1/4 teaspoon salt

Combine the pears, sucanant, arrowroot powder, and salt. Pour into your unbaked pie crust.

Mix all of the topping ingredients together and spread over the top of the filling.

Bake at 425 degrees for 25-30 minutes or until the cheese is melted and the filling is bubbly. Remember to use some foil or a crust protector to keep your crust from becoming burnt and crispy!

Cool for 10-15 minutes before serving to allow it to slightly set.

Serve warm or chilled. Store in the fridge.

Cheddar Pear Pie

Ingredients

• 4 large ripe pears, peeled and sliced
• 1/4 cup sucanat or other sweetener (like this)
• 1 Tablespoon arrowroot powder, or GMO-free cornstarch
• 1/8 t. sea salt (I like this one)
• 1 unbaked pie crust
• TOPPING:
• 1/2 cup shredded cheddar cheese
• 1/2 cup whole wheat flour
• 1/4 cup melted butter
• 1/4 cup sucanat or organic sugar
• 1/4 teaspoon sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425 F
2. Combine the pears, sucanant, arrowroot powder, and salt
3. Pour into your unbaked pie crust
4. Mix all of the topping ingredients together and spread over the top of the filling
5. Use some foil or a crust protector to keep your crust from becoming burnt and crispy
6. Bake at 425 degrees for 25-30 minutes until cheese has melted and filling is bubbly
7. Cool 10-15 minutes before serving
8. Can be served warm or chilled
9. Store in the fridge

Notes

I used 2 pint jars of home canned pears to fill my crust, but you may need to strain out some of the syrup if you do this

It doesn’t get much easier that this folks! Even hubby liked it, and he was definitely skeptical when he saw me grating cheese for our pie. 😉

This post is a part of Real Food Friday