Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pear and Tart-Cherry Pie 4.7 (3) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This pie is a winner at any holiday meal. Ingredients 1 ½ cups dried tart cherries 4 pounds firm pears, (about 7), peeled and cored ¼ cup fresh lemon juice, (2 lemons) 1 cup sugar, plus more for sprinkling ½ cup all-purpose flour, plus more for dusting 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves Pate Brisee for Pear and Tart-Cherry Pie 4 tablespoons unsalted butter, cut into small pieces Directions 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. 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. Rate it Print