02 July 2013

Cheese and Pear Pie

I love pears. I love cheese. So, when I came across a recipe for a dessert pie that used them both, I was curious. I had to try it. But of course I also had to adapt the recipe to my Australian taste buds and my idea of a more healthful version.

This is the end result. It is a slightly sweet, definitely delicious pie that is best enjoyed warm with a big dollop of cream (real cream please) or at room temperature (not icy cold).

As pears are cheap at the moment, this is the ideal time to try this wonderful pie.

Cheese and Pear Pie 

4 large, ripe pears, peeled and sliced
1/4 cup sugar
1 tbsp cornflour
1 unbaked pie crust

1/2 cup grated tasty cheese
1/2 cup whole wheat flour
1/4 cup melted butter
1/4 cup sugar
1/4 teaspoon sea salt

Pre-heat oven to 220 degrees Celsius. Combine the pears, sugar, and cornflour. Spread into the base of your pie crust. Combine the whole wheat flour, sugar, salt and melted butter. Add the grated cheese and mix to crumbs. Spread on top of pie filling. Use a strip of foil to protect the edge of your pie crust while it bakes. Then gently bend it to shield the pie crust. This will protect the crust and stop it from getting too brown and crisp. Back for 25 minutes. Cool for 15 minutes before cutting to allow the filling to set.

If pastry isn’t your thing, use a biscuit crumb crust. Crumb 200g plain biscuits and combine with 125g melted butter (not margarine!). Press firmly and evenly into the base and sides of your pie dish.
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