Recipes and Cooking Deep-Dish Pear Pie with Cheddar-Rosemary Crust 3.5 (2) Add your rating & review For a big dose of pear pie flavor, try this delicious dessert that starts with a cheddar pie crust. Using pears is a unique twist on the classic apple cheddar pie pairing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 50 mins Total Time: 1 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients ¾ cup sugar 3 tablespoon cornstarch 2 tablespoon pear nectar, orange juice, or apple juice 8 cup thinly sliced, peeled pears 2 ½ cup all-purpose flour 1 ½ teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ½ teaspoon salt ⅔ cup shortening ½ cup finely shredded white cheddar cheese (2 ounces) 7 - 8 tablespoon cold water Directions In a large bowl stir together sugar and cornstarch. Stir in nectar or juice. Add pear slices; toss to coat; set aside. Meanwhile, in a large mixing bowl, stir together flour, rosemary, and salt. Cut in shortening until pieces are the size of small peas. Stir in shredded cheese. Sprinkle 1 tablespoon of water at a time over part of the mixture, gently toss with a fork. Push to the side of a bowl. Repeat until all the dough is moistened. Divide dough in half. Form each half into a ball. Roll half of the dough into a 13-inch circle. Transfer into a 9- or 9-1/2-inch deep-dish pie plate. Spoon pear filling into pastry-lined pie plate. Roll remaining dough into a 12-inch circle. Place pastry on filling; trim 1/2 inch beyond edge of plate. Fold pastry top under bottom pastry. Crimp edge. With a knife cut slits in the top of the pie to allow steam to escape. Preheat oven to 375 degree F. To prevent overbrowning, cover edge of pie with foil. Place pie on baking sheet. Bake for 25 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden brown and filling is bubbly. Cool on a wire rack. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 496 Calories 19g Fat 76g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 496 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 7mg 2% Sodium 191mg 8% Total Carbohydrate 76g 28% Protein 6g Vitamin C 9.4mg 47% Calcium 90.9mg 7% Iron 2.5mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.