CHEDDAR PEAR PIE
Make and share this Cheddar Pear Pie recipe from Food.com.
Provided by mj Sergent
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine pears, sugar, corn starch and salt.
- Pour into pastry shell.
- Combine topping ingredients until crumbly; sprinkle over filling.
- Bake at 425° for 25-35 minutes or until crust is golden and cheese is melted.
- Cool on a wire rack for 10 minutes.
- Serve warm.
- Store in the refrigerator.
Nutrition Facts : Calories 456.4, Fat 21, SaturatedFat 9.3, Cholesterol 30.2, Sodium 415.9, Carbohydrate 63.9, Fiber 5.7, Sugar 33.2, Protein 5.9
PEAR PIE WITH STREUSEL TOPPING
Move aside apple pie, this Pear Pie offers us the best of both worlds, especially if you have a hard time choosing between a traditional fruit pie and crisp. This pie has it all: a flaky pie crust base, a juicy fruit filling, and a lightly spiced streusel topping! For this recipe, it is important that you use firm, just barely ripe pears for best texture. Fully ripe or over-ripe pears will lose their shape and become mushy during baking. Please see additional notes in the article above. Tips for Success: Be sure to factor in proper chill time (minimum 1-2 hours) for homemade pie dough or prep it a day or two in advance. See the note section for more make-head tips and instructions.
Provided by Laura
Categories Pies, Tarts, and Pastries
Time 8h15m
Number Of Ingredients 24
Steps:
- Equipment Set aside a rolling pin, 9-inch (23-cm) pie plate (I highly recommend ceramic), pastry brush, bench scraper, kitchen scissors, and plastic wrap. You will need these items as you prepare and assemble the pie dough.
- In a medium bowl, whisk together the flour, sugar, and salt until combined. Add the cubed cold butter pieces and toss gently, so that each piece of butter is lightly coated in the flour mixture. Using your thumb and forefinger on both hands, press the butter cubes using your thumb and forefinger of both hands into shingles or thick discs. Break up any large pieces of butter with your fingers so they're no bigger than the size of a half walnut. If the butter pieces are too large, it can result in butter leaking during baking. If the dough becomes at all greasy, allow the mixture to chill in the refrigerator for 15 minutes before continuing.
- Add 3 tablespoons (45 mL) of the cold ice water, then toss and mix the ingredients together with your hands until the water has been evenly incorporated. If any bits are particularly dry, add a touch of water to those bits as needed. *Note: You will most likely need to use the full 4 tablespoons (1/4 cup; 60 mL) of water, but this can vary depending on your flour and the humidity of your kitchen. The dough will be slightly shaggy, but should be able to be pressed together with your hands. Transfer to your kitchen countertop, press the dough together, folding it over itself once or twice to laminate the dough and help bring it together.
- Gently shape the dough into a round disc, roughly 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours (minimum) or 1-2 days ahead. Make-Ahead Tip: Pie dough can also be frozen for up to 3 months; thaw in the fridge overnight before using.
- Remove the chilled dough from the fridge, unwrap, and place on a lightly floured countertop. Allow to sit for 5 to 10 minutes if it is too cold. Using a lightly floured rolling pin, roll the dough into a 14-inch (35-cm) diameter circle rotating the dough continuously to ensure it is not sticking to the countertop. Be gentle and avoid stretching the dough. If the dough becomes too soft or difficult to work with, chill in the refrigerator for 10 to 15 minutes before proceeding.
- Carefully transfer the dough to a 9-inch (22-cm) pie pan. Gently lift and nudge the dough into the edges of the pan without stretching the dough. Using kitchen scissors, trim the overhang so that it extends no more than ¾-inch to 1-inch past the edge of the pan. Fold the edges under and crimp as desired. Brush off any excess flour with a pastry brush, cover the surface, tightly with plastic wrap, and chill in the refrigerator while you prepare the streusel topping and pear filling.
- Set a half sheet pan in the center rack of the oven and preheat the oven (and sheet pan) to 400°F (204°C). Note: If you have a baking stone or steel, set the half sheet pan on top for an extra blast of heat.
- Make the Streusel Topping: In a medium mixing bowl, combine the ¾ cup (90g) unbleached all-purpose flour, ¾ cup (75g) rolled oats, ¼ cup (55g) light brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon allspice, and ¼ teaspoon Diamond Crystal kosher salt. Add 5 tablespoons (70g) cubed unsalted butter and toss to coat.
- Using your fingertips, work and press the butter into the dry ingredients until the butter is well dispersed and there is a good mixture of smaller and larger crumbs. Chill topping in the refrigerator until ready to use.
- Put the lemon juice into a large mixing bowl. Peel the pears, cut in half, and core (*I use a small melon scooper for this). Chop into roughly ½-inch chunks and add to the lemon juice, tossing the pieces gently to coat. This will help them from oxidizing. Note: I like to peel, core, and chop one pear at a time, adding it to the lemon juice, and tossing before proceeding with the next pear.
- Add the brown sugar, all-purpose flour, vanilla extract, cinnamon, ginger, allspice, and salt to the bowl with the chopped pear. Toss the mixture together gently to incorporate the ingredients evenly.
- Prepare Egg Wash: Combine the egg and milk in a small bowl. Whisk until smooth. Set aside.
- Remove the shaped and chilled crust from the refrigerator. Gently transfer the pear filling with any juices into the pie shell, spreading it into an even, thick layer.
- Sprinkle the crumble topping over the pear mixture (it will be a thick and generous layer!). Brush the crimped edges of the pie dough lightly with the egg wash mixture. Transfer the pie dish onto the preheated half sheet pan in the oven. The added heat from the sheet pan will help the bottom crust cook through and brown, as well as catch any potential bubbling juices during baking.
- Bake the pie at 400°F (204°C) for 30 minutes; reduce the oven to 350°F (176°C) and continue baking for an additional 30 to 40 minutes, or until deeply golden and the pear filling is just bubbling.
- Set pan on a wire rack and allow pie to cool for at least 2 to 3 hours before serving. Allowing the pie to cool is important as it helps set and prevent a runny filling.
- Serve slightly warm with vanilla ice cream or a drizzle of heavy cream. Custard or lightly whipped cream are other great choices.
- Storage Tips: Leftover pie can be covered with plastic wrap and kept out at room temperature for up to 2 days, or refrigerated for up to 4 to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 539 kcal, Carbohydrate 78 g, Protein 9 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 50 mg, Sodium 429 mg, Fiber 4 g, Sugar 18 g, UnsaturatedFat 6 g
CHEDDAR CHEESE PEAR PIE
I had a bunch of pears that needed used up and I make this recipe with apples so I substituted pears for the apples.
Provided by Lynelle Caldwell
Categories Pies
Time 55m
Number Of Ingredients 14
Steps:
- 1. Defrost pie shell. Preheat oven to 425. Peel, core and slice pears. Toss with lemon juice. Add cornstarch, sugar and salt to pears and toss until coated. Place in pie shell.
- 2. In small bowl add cheese, flour, sugar and salt. Stir together. Add melted and cooled butter and stir with a fork. Add to top of pears in an even layer.
- 3. Bake for 25-35 minutes until golden brown. I place pie on cookie sheet (in case it bubbles over)
- 4. Cool on wire rack. I prefer it cooled completely, but my husband likes it warm with vanilla ice cream.
- 5. After you place pie on rack, sprinkle with handful of cheese. It will melt with residual heat.
PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
CHEDDAR PEAR PIE
Featured recipe in an email this morning from the www.allrecipes.com website. It was posted by MommaChef and here is what she says about it: "Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese."
Provided by senseicheryl
Categories Pie
Time 1h5m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine the flour, 1/2 cup brown sugar and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
- Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
- Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 545.9, Fat 21.1, SaturatedFat 9.3, Cholesterol 30.2, Sodium 285.4, Carbohydrate 87, Fiber 6.7, Sugar 51.6, Protein 6
DETHBERT'S PEAR PIE
I've made these pies 4 or 5 times at this point, and I still can't decide if they are merely interesting or the greatest thing ever. I will update this after the 10th making. If you are unfamiliar with pears, read up on them. Usually they need to ripen for several days once they've been purchased from the store.
Provided by Dethbert
Categories Desserts Pies Fruit Pies Pear Pie Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Sift flour, sugar, and salt into a mixing bowl. Stir grated Cheddar cheese into the flour mixture using a fork. Stir in butter using a wide spoon until mixture becomes crumbly. Set topping mixture aside at room temperature.
- Preheat the oven to 400 degrees F (200 degrees C). Place pie crusts in their tins onto a baking sheet to catch drips; place crusts 1 inch apart.
- Sift sugar, cornstarch, and salt into a small bowl. Place pears in a large mixing bowl. When oven is hot, sprinkle sugar mixture over pears and stir to combine. Pour filling evenly into the 2 pie crusts. Divide topping mixture in half and add to the top of each pie in 4 to 6 dollops; use a wide knife to spread evenly.
- Bake on the middle rack of the preheated oven for about 18 minutes; the pears will produce a lot of liquid and will bubble over. Check pies and cover with aluminum foil if crust or topping is getting dark. Bake about 7 minutes more.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 52.1 g, Cholesterol 45.3 mg, Fat 23.9 g, Fiber 5.1 g, Protein 6.3 g, SaturatedFat 12.1 g, Sodium 396.9 mg, Sugar 27.5 g
CHEDDAR PEAR PIE
Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.
Provided by MommaChef
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
- Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
- Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.3 g, Cholesterol 30.2 mg, Fat 21.1 g, Fiber 6.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 281.3 mg, Sugar 51.9 g
FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
- Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
- Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
- Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
- Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
CHEDDAR PEAR PIE RECIPE - (4.3/5)
Provided by sierra225
Number Of Ingredients 11
Steps:
- In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. Bake at 425°F for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15 to 20 minutes. Serve warm. Store in the refrigerator.
PEAR CRUMBLE PIE
This pear pie is a succulent baked dessert with a sweet crumble topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
- In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
- Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.
Nutrition Facts : Calories 340, Carbohydrate 64 g, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 100 mg
PEAR AND CHEDDAR CRISP
An unusual combination but very good. Peeled or unpeeled pears of any type will do.
Provided by TerryWilson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
- Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
- Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
- Bake in the preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 73.7 g, Cholesterol 30.2 mg, Fat 11.1 g, Fiber 5.6 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 72.2 mg, Sugar 51.9 g
More about "pear pie with cheddar topping recipes"
CHEDDAR PEAR PIE • THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
PEAR CHEDDAR CRISP - EATINGWELL
From eatingwell.com
CHEDDAR PEAR PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
DEEP-DISH PEAR PIE WITH CHEDDAR-ROSEMARY CRUST - BETTER …
From bhg.com
PEAR, CRANBERRY AND CHEDDAR PIE WITH HAZELNUT …
From today.com
PEAR PIE RECIPES
From allrecipes.com
BEST PEAR PIE RECIPE - HOW TO MAKE PEAR PIE - DELISH
From delish.com
FLAKY PEAR PIE RECIPE - GRANT ACHATZ - FOOD & WINE
From foodandwine.com
PEAR CRANBERRY CHEDDAR PIE WITH HAZELNUT CRUMBLE - NEW ENGLAND
From newengland.com
RED CHILE FRITO PIE RECIPE - TASTING TABLE
From tastingtable.com
PEAR CRISP - BROWN EYED BAKER
From browneyedbaker.com
COOK THIS: THREE BREAKFAST RECIPES FROM SUNDAYS | NATIONAL POST
From nationalpost.com
PEAR PIE RECIPE WITH CRUMB TOPPING | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love