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Pear gruyere pie


This Pear Gruyere Pie was inspired by Pushing Daisies, a whimsical show I watched a few years back with a very good friend. 

▢ 320 g AP flour

▢ 6 g salt (1 tsp)

▢ 172 g unsalted butter

▢ 2 Tbsp granulated sugar

▢ 130 g shredded Gruyere Cheese 

▢ 8-12 tbsp cold water


Ingredients can be combined with a pastry cutter, fork, or food processor.

  • Mix flour and salt. 

  • Add butter in 1 tsp slices until completely mixed. 

  • Add water 1 tsp at a time until dough sticks to itself. 

  • You do not want the dough to be wet or sticky. It should be similar to sugar cookie dough in consistency.

  • Roll the dough into a ball in your bowl.

  • Cover with airtight lid or cellophane wrap.

  • Put bowl into the refrigerator for 1 hour.


▢ 3 pound bag of pears

▢ 3 Tbsp unsalted butter

▢ 1/3 c water

▢ 1 tsp cinnamon

▢ .5 tsp ground ginger

▢ .5 tsp allspice

▢ .5 tsp Garam Masala 

▢ .25 tsp cloves

  • Peel and slice one 3 pound bag of pears 

  • Evenly layer them into a large flat skillet

  • Add the water and spices 

  • cook on Medium for 15 minutes or until pears a slightly softened


▢ 3 Tbsp unsalted butter

▢ 1/4 c water

▢ .5 c brown sugar

▢ 1 tsp cinnamon

▢ 1.5 tsp ground ginger

▢ 1.5 tsp allspice

▢ 1.5 tsp Garam Masala 

▢ .5 tsp cloves

  • Put all ingredients in a small sauce pan. 

  • Bring to a boil and simmer for 8 minutes.



  • Flour your counter top

  • Take half of the Gruyere Dough from the refrigerator and using a rolling pin, flatten the dough until it is about 1/4 inch thick. 

  • Place the bottom crust into your pie or tarte pan.

  • Layer pears in a spiral pattern working from the outside to the center of the pie sheet or tarte pan. 

  • Drizzle the Spice Sauce over top of the arranged pears.

  • Take the second half of your Gruyere Dough from the fridge, cover your counter top with flour, and flatten the dough until it is about 1/4 inch thick

  • Leave whole to cover the entire pie or tarte OR cut into strips to create a pattern.

  • Loosely cover outer edge of pie with foil or use a crust shield.

  • Bake for 34 - 45 minutes or until crust is golden brown.

  • If you want a little extra Gruyere flavor, sprinkle the top crust with extra gruyere in the last 10 minutes of baking. 

Remember sharing is caring!

Put that pie in natural light, take a picture of your masterpiece and tag me

@all_t_h_i_n_g_s_creative on instagram.

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