If you’re not sold on the idea of adding cheese to your apple pie, well… just wait until you taste a slice of this. There’s no turning back after you experience the wow-worthy flavor combination of sweet apples and pears matched with sharp, salty cheddar, further complimented by a smoky hit from bacon in a buttery crust. This richly dynamic apple and pear pie is an impressive dessert for the holidays; and better yet, it’s absolutely delicious served with coffee as a next-day breakfast (which is a very important consideration when choosing your holiday pies). While we went with a decorative cut-out crust on top, you could also top your pie with the second crust, as is, and cut a few slits to allow steam to release.
1 (14.1-ounce) pkg. refrigerated pie crusts
2 bacon slices, cooked until crisp and finely chopped
2 pounds Granny Smith apples, peeled and thinly sliced
2 pounds Bartlett pears, peeled and thinly sliced
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup plus 1 Tbsp. granulated sugar, divided
4 ounces white cheddar cheese, grated (about 1 cup)
1 tablespoon cold salted butter, cubed
1 large egg white, beaten until frothy
How to Make It
Preheat oven to 375°.
Fit 1 piecrust in a lightly greased (with cooking spray) 9-inch pie pan. Sprinkle chopped bacon over bottom of crust, pressing gently with the bottom of a glass or the palm of your hand to adhere. Fold edge of crust under rim of pan, and crimp edge with a teaspoon.
Toss together apples, pears, brown sugar, flour, cinnamon, salt, and 1/2 cup of the granulated sugar in a large bowl; let stand 15 minutes. Stir in Cheddar. Spoon mixture evenly into piecrust, gently pressing mixture into crust and mounding slightly in center. Dot filling evenly with butter.
Unroll remaining piecrust on a very lightly floured work surface. Cut out various leaf shapes using 2- to 2 1/2-inch leaf-shaped cutters. Arrange leaves decoratively over filling. Brush leaves and edge of crust with egg white, and sprinkle with remaining 1 tablespoon granulated sugar.
Place pie on an aluminum foil-lined baking sheet. Bake in preheated oven 40 minutes. Cover pie loosely with aluminum foil, and bake 1 hour. Cool on a wire rack at least 2 hours before slicing.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.