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Pear, Cranberry and Cheddar Pie with Hazelnut Crumble
Mark Weinberg
print recipe
Servings:
8

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.

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

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.