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Jan's Rocky Mountain Cheese Pear Pie
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A family favorite 2-crust pear pie using fresh pears.

Jan Peiffer

Serves/Makes:1 9 or 10" pie (10" preferred)

  • 3/4 cup (175 ml) sugar
  • 1/3 cup (80 ml) flour
  • 1/8 tsp (1 ml) nutmeg
  • 1/4 tsp (1 ml) salt
  • 1/4 cup (60 ml) ground almonds
  • 1/2 cup (125 ml) grated Monterey Jack cheese
  • 2 tsp (10 ml) water
  • 2 tsp (10 ml) lemon juice
  • 1 tsp (5 ml) almond extract
  • 2 tbsp (30 ml) butter
  • 7-8 pears, pealed and sliced
  • Make dough for 2-crust pie.
  • Line pan with half and reserve other half for top.
  • Preheat oven to 375 degrees (200 C.).
  • Line 10" pie plate with half of dough.
  • Mix sugar, flour, nutmeg, salt, almonds and cheese together in large bowl.
  • Mix water, lemon juice and almond extract in small bowl and pour over pears.
  • Then toss pears in sugar and flour mixture above.
  • Arrange in pie plate.
  • Dot with butter.
  • Top with crust rolled from reserved half of dough--make slits in top.
  • Sprinkle top with granulated sugar.
  • Bake at 375 degrees (200 C.) for 50-60 minutes or until pears are tender and crust is lightly browned.
The reason this recipe came into being is because I inherited--by accident--a bag of fresh pears and didn't know how to utilize them before they spoiled.

NOTE: This recipe works well at higher altitudes--I live at 6500 feet.

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