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.


Recipe Summary

30 mins
25 mins
55 mins
2 pies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Note:

You can also use sharp Cheddar cheese.

Nutrition Facts

437 calories; protein 6.3g 13% DV; carbohydrates 52.1g 17% DV; fat 23.9g 37% DV; cholesterol 45.3mg 15% DV; sodium 396.9mg 16% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
I was so intrigued by this recipe but did not want to make 2 pies to try it out so I halved it. I otherwise followed the recipe exactly. I am sorry to say this was a disappointment. The bottom crust did not cook and the pie was very wet. There was a sort of chalky raw taste to it I think from the cornstarch. I am not sure I would try to make this one again. Read More