Description
A sweet and savory Caramelized Pear and Blue Cheese Pie with Crunchy Pecans, combining tender spiced pears, creamy blue cheese, and toasted pecans in a flaky buttery crust. Perfect for cozy fall desserts or elegant dinner parties, this pie balances sweet, salty, tangy, and nutty flavors in every bite.
Ingredients
For the Pastry:
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 8 tablespoons (115g) unsalted butter, cold
- ½ teaspoon salt
- 2 ½ tablespoons ice-cold water
For the Filling:
- 4 medium pears, firm and ripe (Bartlett or Bosc recommended)
- 100 grams blue cheese (gorgonzola)
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 tablespoon pumpkin pie spices (cinnamon, nutmeg, cloves blend)
- ⅓ cup pecans
Instructions
- Make the Pastry Dough: In a food processor, combine the flour, sugar, and salt and pulse until mixed. Add the cold butter and pulse again until mixture resembles coarse crumbs. Slowly pour in ice-cold water while pulsing until the dough forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for 1 hour to chill and relax the dough.
- Prepare the Pie Crust: Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Use a fork to prick small holes in the base to prevent bubbling. Place the pastry in the freezer for 15 minutes to firm up.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the weights and parchment, then bake for another 5 minutes or until the crust is golden brown. Let the crust cool for 15 minutes to set.
- Caramelize the Pears: Slice the pears and place them in a medium saucepan. Add brown sugar, pumpkin pie spice, and butter. Cook over medium heat for about 5 minutes, stirring occasionally, until the pears soften and the syrup thickens slightly. Remove from heat and stir in vanilla extract. Let the filling cool for 10 minutes to avoid sogginess when added to crust.
- Assemble and Bake the Pie: Pour the pear filling evenly into the cooled baked crust. Sprinkle crumbled blue cheese and pecans over the top. Bake in the oven at 400°F (200°C) for 20–25 minutes, or until the top is golden and the filling is bubbly around the edges. Allow the pie to cool completely before slicing to let it set.
Notes
- Choose firm pears like Bartlett or Bosc to ensure they hold shape and don’t turn mushy during cooking.
- Allow the pear filling to cool before adding to the crust to prevent soggy pastry.
- Use quality creamy gorgonzola or Danish blue cheese for the best melt and flavor contrast.
- Toast pecans in a dry skillet before adding for extra crunch and enhanced flavor.
- Keep the pastry cold before baking to achieve a flaky crust that won’t shrink.
- Watch for bubbling and golden edges as indicators that the pie is done baking.
- Cool completely before slicing to maintain neat portions and flavor balance.
- Serve slightly warm for the perfect blend of soft blue cheese and sweet pears.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat slices at 325°F (160°C) for about 10 minutes.
- This pie can be frozen whole or sliced for up to 2 months, wrapped tightly in plastic wrap and foil.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts & Sweet Treats
- Method: Baking
- Cuisine: American
