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Pear and Sour Cherry Flat Pie

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    Martha Stewart Living, November 2006
    • Yield Serves 8 to 10
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    Ingredients

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

    Directions

    1. Preheat oven to 375 degrees. 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.
    2. Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
    3. 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.
    4. 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.

    Recipe Reviews

    • psychocrazayme
      27 Nov, 2009

      i made this for Thanksgiving this year- I was scared because it was the first time I was making it and didn't try it before setting it out so I was worried. But as soon as the first person took a bite and smiled saying it was delicious, it went so quick I had such a small piece! SO YUMMY!!!!!! I mixed it with dried cranberries as well.

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