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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (1)

20 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
11/27/2009
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.