Pear and Sour Cherry Flat Pie

Name: Pear and Sour Cherry Flat Pie
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 ¼-inch slices (about 1 pound 2 ounces); 2 ounces dried sour cherries; 0.333 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

3.8

(20)

1 Review

By

Martha Stewart Test Kitchen

Updated on June 14, 2017

pear and sour cherry flat pie — Photo: Gentl and Hyers

Servings:

10

A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff pastry is the key to making this pie's preparation fast and easy.

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 ¼-inch slices (about 1 pound 2 ounces)
2 ounces dried sour cherries
⅓ 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

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.
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.