Cheddar Pear Pie
  • 4 large ripe pears, peeled and sliced
  • ¼ cup sucanat or other sweetener (like this)
  • 1 Tablespoon arrowroot powder, or GMO-free cornstarch
  • ⅛ t. sea salt
  • 1 unbaked pie crust
  • ½ cup shredded cheddar cheese
  • ½ cup whole wheat flour
  • ¼ cup melted butter
  • ¼ cup sucanat or organic sugar
  • ¼ teaspoon sea salt
  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
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
Recipe by The Prairie Homestead at