Pear Cranberry Cheddar Pie with Hazelnut Crumble

Filling:

5 large ripe pears (any kind), peeled and cut into 1/2-inch chunks

1 c. fresh or frozen cranberries (do not thaw)

1 c. shredded sharp cheddar cheese

1/2 c. packed light or dark brown sugar

1/4 c. all-purpose flour

1 t. ground cinnamon

1/4 t. ground ginger

1 T. lemon juice

1 9-inch pie shell, parbaked

Topping:

1/2 c. packed light or dark brown sugar

1 t. ground cinnamon

3/4 c. all-purpose flour

1/3 c. hazelnuts, skins removed, chopped

1/2 c. salted butter, melted

Preheat oven to 425° and set a rack to the lowest position. 

For pie filling, combine 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 topping, combine brown sugar, cinnamon, flour, and nuts. Pour 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, 40-50 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.

Serves 8.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 48.