Are you a fruit and cheese person? Whatever your answer, this is the pie for you. If you love the combo, just wait until you try this pie! If you're not a big fan of fruit and cheese together, this recipe is the one that may convince you otherwise. I came across this pie early in my marriage and it has been a favorite ever since. We look forward to fall JUST FOR THIS PIE. Of course, you don't tell the kiddos the name of this pie. Just call it "Autumn Fruit Pie" or something so they don't "gack" and refuse to try it. I guarantee you will all become huge fans of this little slice of heaven.
Cheddar Pear Pie
Serves 8-10
4 large ripe pears, peeled and cut into bite size chunks
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 9-inch unbaked gluten free pie crust (see note)*
3/4 cup shredded cheddar cheese
1/2 cup gluten-free flour (I use Cup4Cup)
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted
In a bowl, combine the pears, 1/2 cup sugar, cornstarch, and salt. Pour into the unbaked pie shell. Combine the remaining ingredients until crumbly; sprinkle over the filling. Bake at 400°F for 25 minutes, then decrease oven temperature to 350°F and bake for and additional 20 minutes, or until the filling is bubbly and thickened and the crust is golden. You can cover the crust edge with foil for the last 20 minutes if it has already reached desired brownness. Cool pie on wire rack until completely set. Serve pie with sweetened whipped cream or vanilla ice cream. Store in the refrigerator.
*Note: See our favorite recipe for gluten free pie crust here.
Step-by-step tutorial:
Gather your ingredients. You will need 4 pears, sugar, cornstarch, butter, gluten free flour, cheddar cheese, salt, a gluten free unbaked pie shell, and whipping cream (for topping).
I a mixing bowl, combine the peeled and cut pears (you can thinly slice or cut into bite-size chunks which we prefer), 1/2 cup sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt.
Stir until combined and juicy.
Prepare the gluten free pie dough. If you want to use our favorite recipe, you can find it here. You only need to make half the recipe for this pie.
Pour the filling into the crust.
Prepare the topping by combining 1/2 cup shredded cheddar cheese, 1/2 cup gluten free flour (Cup4Cup works great), 1/4 cup sugar, and 1/4 teaspoon salt. Pour 1/4 cup melted butter over all and stir until crumbly.
Sprinkle the topping evenly over the pie. Preheat oven to 400°F and bake the pie for 25 minutes, then turn the oven down to 350°F and bake an additional 20 minutes or until the filling is bubbly and thickening, and the top is golden. You can cover the pie crust edge with foil for the last 20 minutes if you think it's getting too brown. Just watch it closely.
Cool the pie on a wire rack for a few hours to let it set and make it easy to serve.
Slice, top with whipped cream or vanilla ice cream, and taste the best fall pie you've ever had! I seriously have not found anyone who doesn't love this pie.
Recipe Source: Recipe adapted from a recipe in Taste of Home