This pie is a winner at any holiday meal.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.

    Advertisement
  • On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.

  • Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.

Reviews (4)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/22/2018
I've made this my secret Thanksgiving weapon for several years now. Everyone LOVES it. I think the amount of spice is perfect. I actually add a dash ginger. But, it's a lot of pears for one pie. I half the amount of pears and put it in a 8 inch dish using Pillsbury pie crusts. Or do two pies.
Rating: 4 stars
04/08/2018
The first time I made this, I felt that the amount of cherries and the spices overwhelmed the flavor of the pears. I made this again today and left out the cherries and the spices - which seem more appropriate for an apple pie - and added a teaspoon of vanilla instead. 40 to 45 minutes is not enough baking time either. I kept it in for 60 this time and it was much better. It's a delicious pie!
Rating: Unrated
05/01/2008
I think that 1/4 tsp of ground cloves is too much. The clove flavor seems to overpower the others and is a little tongue numbing. If I make this again, I may reduce the amount of all of the spices. The butter leaked through the pastry and out of the pie in the first 15 minutes of baking for some reason. Also, I believe the pie I made needed to bake longer. If I did bake it longer, I would bake it on a lower rack, so the top crust would not get too brown.
Advertisement
Rating: Unrated
04/30/2008
I made this at Thanksgiving, it was a HUGE hit with the visiting family friends from the deep south. Even my big Brother, who's a "Mommas Pumpkin Pie and Cherry Cheese Cake ONLY" kind of guy was completely in awe of it. :) He's got yet another favorite now to say the least!