“Apple pie without a piece of cheese is like a kiss without a squeeze!” The cheese is baked right in and sweet pears balance out the tart apples in this updated twist on classic apple pie. Sure to be a hit at the end of any meal (holiday or otherwise)! Use ripe apples and pears that are firm and free of bruising.
- 1 (14.1-ounce) pkg. refrigerated piecrusts
- 2 bacon slices, cooked until crisp and crumbly
- 2 pounds Hale Groves Orchard Apples, peeled and thinly sliced
- 2 pounds Hale Groves Comice Pears, peeled and thinly sliced
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 cup plus 1 tbsp. granulated sugar, divided
- 1 cup white cheddar cheese, grated
- 1 tbsp. cold salted butter, cubed
- 1 large egg white, beaten until frothy
- Preheat oven to 375°.
- 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.
- While the fruit mixture is standing, lightly spray a round, 9″ pie pan with cooking spray. Fit one piecrust into the pan and fold the edges of the crust under the rim, using a teaspoon to crimp. Sprinkle with chopped bacon, gently pressing the crumble into the crust with the bottom of a glass.
- Stir cheddar into the fruit mixture, then spoon the mixture into the pie pan evenly, gently pressing it into the crust and mounding slightly in center. Dot filling evenly with butter.
- 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 the filling. Brush leaves and edge of crust with egg white, and sprinkle with remaining 1 tablespoon granulated sugar.
- Place pie on a foil-lined baking sheet. Bake in pre-heated oven for 40 minutes. Cover pie loosely with aluminum foil and bake 1 hour. Cool on a wire rack for at least 2 hours before slicing.