Cheddar Pear Pie

From Taste of Home June/July 1998

4 large ripe pears, peeled and thinly sliced
1/3 C sugar
1 Tbsp cornstarch
1/8 tsp salt
1 unbaked pastry shell (9")
Topping:
1/2 C shredded cheddar
1/2 C all-purpose flour
1/4 C butter or margarine, melted
1/4 C sugar
1/4 tsp salt

In a bowl, combine pears, sugar, cornstarch and salt. Pour into pastry shell. Combine topping ingredients until crumbly; sprinkle over filling. Bake at 425 for 25-35 minutes or until crust is golden and cheese is melted. Cool on a wire rack for 10 minutes. Serve warm.