Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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. 

Recipe by MyRecipes October 2017


Credit: Daniel Agee; Food Styling: Pam Lolley; Prop Styling: Audrey Davis

Recipe Summary

30 mins
1 hr 25 mins
Serves 8 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.