Cheddar Apple-Pear Pie

• 1 (14.1-ounce) pkg. refrigerated pie crusts
• 2 bacon slices, cooked until crisp and finely chopped
• 2 pounds Granny Smith apples, peeled and thinly sliced
• 2 pounds Bartlett pears, peeled and thinly sliced
• 1/2 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup plus 1 Tbsp. granulated sugar, divided
• 4 ounces white cheddar cheese, grated (about 1 cup)
• 1 tablespoon cold salted butter, cubed
• 1 large egg white, beaten until frothy

1. Preheat oven to 375u0b0.
2. Fit 1 piecrust in a lightly greased (with cooking spray) 9-inch pie pan. Sprinkle chopped bacon over bottom of crust, pressing gently with the bottom of a glass or the palm of your hand to adhere. Fold edge of crust under rim of pan, and crimp edge with a teaspoon.
3. Toss together apples, pears, brown sugar, flour, cinnamon, salt, and 1/2 cup of the granulated sugar in a large bowl; let stand 15 minutes. Stir in Cheddar. Spoon mixture evenly into piecrust, gently pressing mixture into crust and mounding slightly in center. Dot filling evenly with butter.
4. Unroll remaining piecrust on a very lightly floured work surface. Cut out various leaf shapes using 2- to 2 1/2-inch leaf-shaped cutters. Arrange leaves decoratively over filling. Brush leaves and edge of crust with egg white, and sprinkle with remaining 1 tablespoon granulated sugar.
5. Place pie on an aluminum foil-lined baking sheet. Bake in preheated oven 40 minutes. Cover pie loosely with aluminum foil, and bake 1 hour. Cool on a wire rack at least 2 hours before slicing.

refrigerated pie crusts, bacon, apples, bartlett, brown sugar, flour, ground cinnamon, salt, sugar, cheddar cheese, butter, egg white

Taken from www.myrecipes.com/recipe/cheddar-apple-pear-pie (may not work)