Cheddar Apple-Pear Pie

Name: Cheddar Apple-Pear Pie
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 375°.
2

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.
3

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.
4

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.
5

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.