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Pear, Cranberry and Cheddar Pie with Hazelnut Crumble

Food Styling by Kaitlin Wayne, Prop Styling by Veronica Olson
Food Styling by Kaitlin Wayne, Prop Styling by Veronica OlsonMark Weinberg

Chef notes

My uncle made this pie for Thanksgiving every year, and as a child I was fascinated by the combination of fruit and cheese — an addition inspired by Vermont apple and cheddar pie. The cheese doesn't add savory notes as much as a creamy tang, and the cranberries add tartness and a pop of color.


  • 5 large ripe pears (any kind), peeled and cut into 1/2-inch chunks
  • 1 cup fresh or frozen cranberries (do not thaw)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon lemon juice
  • 1 (9-inch) pie shell, par-baked
  • 1/2 cup packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup all-purpose flour
  • 1/3 cup hazelnuts, skins removed, chopped
  • 1/2 cup salted butter, melted


For the filling:

Preheat your oven to 425 F and set a rack to the lowest position.

Combine the pear chunks, cranberries, cheese, brown sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Spoon into the pie shell, leaving the juices behind.

For the topping:

Combine the brown sugar, cinnamon, flour and nuts. Pour the melted butter on top and stir with a fork until crumbles develop. Sprinkle topping all over the filling.

Bake the pie for 10 minutes, then reduce heat to 375 F and bake until the top is browned, and the juices are bubbling, 40 to 50 minutes more. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature.