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Pear, Cranberry and Cheddar Pie with Hazelnut Crumble

SERVINGS
8
RATE THIS RECIPE
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Food Styling by Kaitlin Wayne, Prop Styling by Veronica Olson
Food Styling by Kaitlin Wayne, Prop Styling by Veronica OlsonMark Weinberg
SERVINGS
8
RATE THIS RECIPE
(0)

Ingredients

Filling
  • 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
  • Topping
  • 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
  • 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.

    Preparation

    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.