Sour Cherry and Pear Pie

By maredan

Ingredients

• All-purpose flour, for work surface
• 14 ounce(s) best-quality frozen puff pastry (such as Dufour), thawed
• 3 small Bartlett pears or 2 medium pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
• 2 ounce(s) dried sour cherries
• 1/3 cup(s) sugar, plus more for sprinkling
• 4 teaspoon(s) constarch
• 1 tablespoon(s) fresh lemon juice
• Salt
• Freshly ground black pepper
• Five -spice powder
• 1 large egg, lightly beaten

Details

Servings 8

Preparation

Step 1

Directions

Preheat oven to 375 degrees F. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.
Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg. Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes. Transfer to a room-temperature rimmed baking sheet lined with parchment.
Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.