Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pear and Sour Cherry Flat Pie 3.8 (20) 1 Review 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 June 14, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print