Cheddar Apple-Pear Pie

If you don't like the idea of adding cheese to an apple pie, well... just wait until you try this slice. Once you've tasted the amazing flavor combination of sweet apples and pears paired with tangy salty cheddar, which is complemented by a smoky hint of bacon in a buttery crust, there's no turning back. This juicy apple and pear pie is an impressive dessert for the holidays; and even better, it's incredibly delicious, served with coffee as breakfast the next day (which is very important to consider when choosing holiday cakes). Although we used a decorative cut-out crust on top, you can also cover the pie with a second crust, as is, and make several slits to let the steam out.
Preheat the oven to 375 degrees.Place 1 piece of cake on a lightly oiled (with cooking spray) 9-inch pie dish. Sprinkle the bottom of the cake with sliced bacon, pressing lightly with the bottom of the glass or the palm of your hand to make it stick. Bend the edges of the cake under the rim of the mold and squeeze the edges with a teaspoon.Combine apples, pears, brown sugar, flour, cinnamon, salt, and 1/2 cup granulated sugar in a large bowl; let stand for 15 minutes. Add cheddar. Spread the mixture evenly over the cake with a spoon, gently pressing the mixture into the cake and lightly baking in the center. Brush the filling evenly with butter.Roll out the remaining crust on a lightly floured work surface. Cut out the leaves in various shapes using 2-2 1/2-inch-thick leaf molds. Top the filling with decorative leaves. Brush the leaves and edges of the cake with egg white and sprinkle with the remaining 1 tablespoon of granulated sugar.Place the cake on a baking sheet lined with aluminum foil. Bake in the preheated oven for 40 minutes. Cover the cake loosely with aluminum foil and bake for 1 hour. Cool on a wire rack for at least 2 hours before slicing.