Pear Cranberry Cheddar Pie with Hazelnut Crumble

Fruits, nuts, and cheese bring satisfyingly complex flavor to a traditional dessert.

By Yankee Magazine

Jan 26 2021

Photo Credit : Mark Weinberg | Food Styling by Kaitlin Wayne | Prop Styling by Veronica Olson

Chef Nadine Nelson recalls: “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.” Note: We made this pie in a 9-inch deep-dish pie pan. For a shallower pie pan, you’ll want to increase the diameter to 10 or 12 inches.

From “Baking Power,” January/February 2021

Yield:

8 servings

For the filling

Ingredients

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 deep-dish pie shell, parbaked

Instructions

Preheat your oven to 425° 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

Ingredients

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

Instructions

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° 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.