In fall, since my college days at the Purdue Ag farm, I always think of the pear and apple harvest. My days were early and very chilly as I worked along side Professor Hayden on the various apple and pear cultivars, From picking to tasting we would score them on firmness, juiciness, and taste. I learned the various components that make a great fruit for eating vs making cider vs baking. I also had a mind for if the flavor would compliment cheddar cheese as the two were frequently my snack. Especially since the apples were free to this poor college student and the cheese was cheap from the Ag farm store. Later when I spent my first thanksgiving with my husband’s family, my father-in-love made this incredible pie. I frequently sub out apples for pears when I cannot find perfectly ripe pears. Its always so yummy I make two at a time so that I don’t have to share mine.

sMILESnBlessings, Cheryl

Cheddar Harvest Pear Pie

Ingredients for 8 Servings

Filling:

Unbaked pastry for a 9-inch single crust pie.

4 to 6 large fresh pears 5 to 6 cups

1 tablespoon lemon juice

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

Topping:

1/2 cup sifted flour

1/4 teaspoon salt

1/4 cup sugar

2 cups shredded sharp Cheddar cheese (I use Vermont Sharp white)

1/4 cup melted butter

Directions

¨ Pare, core and slice pears to measure 5 cups.

¨ Add lemon juice.

¨ Combine sugar, cornstarch and salt.

¨ Mix with pears and turn into pie shell.

¨ Prepare topping by combining flour, salt, sugar, cheese and melted butter until crumbly.

¨ Sprinkle topping on pears.

¨ Bake on low rack in a 425-degree oven for about 25-30 minutes or until pears are tender and crust is crisp and golden brown.

¨ Serve warm topped with ice cream or whipped cream, if desired.