This Pear with Gruyere Pie was inspired by Pushing Daisies! With a sweet pear filling and a tangy Gruyere pie crust, it’s a delicious, unique pie recipe that will keep you coming back for more.
I think of Pushing Daisies every time I make a pie.
Whatever you do, dear reader, make a pie, get Pushing Daisies from Netflix, and settle in for the perfect date ever.
It is from said Best Show Ever that I got the idea for this pie. There are LOTS of different pies mentioned in the show, since it takes place at a pie shop called The Pie Hole. There are some I still have to recreate (like Three Plum served a la mode) but this Pear with Gruyere is one I think I’ve mastered. There just isn’t anything like a bite of warm pear pie. The thick, juicy slices of pear, the perfect flaky pastry crust, and a subtle tang from the cheese.
If gruyere isn’t your thing, you can go for a nice, strong cheddar. Do be sure to choose something bold, because if you use mild cheddar, you won’t even be able to taste it. Or, if you just want to give the pear filling a try, you can top it with the same crumble topping I use in my Apple Crumble Pie.
When choosing pears, you can use any sort you like–Anjou, Bosc, red–or, you can choose a combination. Just be sure to choose pears that aren’t too soft; they should be firm (not hard) with just a touch of give.
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Pear with Gruyere Pie
- Total Time: 1 hour 30 minutes
- Yield: 1 (9-inch) pie 1x
- Diet: Vegetarian
Description
This Pear with Gruyere Pie was inspired by Pushing Daisies! With a sweet pear filling and a tangy Gruyere pie crust, it’s a delicious, unique pie recipe that will keep you coming back for more.
Ingredients
- 1 double crust
- 7–9 pears, peeled, cored, and sliced
- 3 Tablespoons brown sugar
- 3 Tablespoons sugar
- 3–4 Tablespoons flour
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 egg + 1 Tablespoon water or milk
- 1/2 cup grated gruyere cheese (more or less to taste)
Instructions
- Roll out bottom crust and place in a 9-inch pie pan.
- Make pie filling by combining pear slices, sugars, 3 Tbsp flour, vanilla, cinnamon, and cardamom. If pears are especially juicy, stir in an additional tablespoon of flour. Pour filling into crust.
- Roll out top crust and place over filling. Pinch crust edges together and crimp with fingers or press down with a fork. In a small bowl, whisk egg and water together. Brush top crust with egg wash. Sprinkle with cheese. Make a few small slits with a knife to allow steam to escape during baking.
- Place pie pan on a baking sheet. Bake at 350 degrees 45-60 minutes, or until very golden. Rotate pan halfway through cook time for even baking. Allow pie to cool before slicing.
Notes
- Spices: The amount of spices are mild here to allow the flavor of the cheese in the crust to shine through. If you like, feel free to add more than what was called for.
- Pears. When choosing pears, you can use any sort you like–Anjou, Bosc, red–or, you can choose a combination. Just be sure to choose pears that aren’t too soft; they should be firm (not hard) with just a touch of give.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Did I miss the instructions on how to put Gruyère in the pie dough?
Hi Matt! It’s sprinkled on top in step 3 🙂
Emily, this looks simply scrumptious! So glad to see you enjoy Pi day as well. 😀 I’ve never seen Pushing Daisies before, but I’ll have to check it out. 🙂
Erica – I know you’d love it. (Anna Friel plays Charlotte/Chuck)
I love pie and Pushing Daisies! Thanks for reminding me of the show, we’ll have to watch it tonight while eating our blackberry pie.
Oh how I love pushing Daisies and you and pie, mostly chocolate , and how I wish all three were able to visit me today 🙂
Mmmmmmmmmmmmmm. I’m still deciding what kind of pie to make today. This one is a very serious contender..
I do the same (think of Pushing Daisies every time I make a pie). Which is why I make pies more often than I should. And I always want to try something different and daring, like this concoction, but I know that no one else in my family would eat it (I made a delicious pear pie last year, and was the only one who would eat it, which meant half of it got thrown out, because it wasn’t good after a couple days – it made me mad). Plus, now we don’t eat sugar. BORING. So I am vacillating between (low-sugar) pecan and pumpkin for tonight.
p.s. There is a place called The Pie Hole here. They sell pizzas. I was SO disappointed when I found out.
Whoops. Fat finger syndrome strikes again. Um, what I was going to say is, Emily can you PLEASE make this for me when I next visit? I’m crying right now that I didn’t get to partake.
Ben – I will. Promise.
Emily, can you PLEASE