Pear–Sour Cherry Flat Pie

Name: Pear–Sour Cherry Flat Pie
Yield: Makes one 7 1/2 x 10-inch double-crust pie
Ingredients: All-purpose flour, for work surface; 14 ounces best-quality frozen puff pastry (such as Dufour), thawed; 3 small or 2 medium Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices; 2 ounces dried sour cherries; 1/3 cup sugar, plus more for sprinkling; 4 teaspoons cornstarch; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; Five-spice powder; 1 large egg, lightly beaten

January 26, 2012

Recipe information

Yield
Makes one 7 1/2 x 10-inch double-crust pie

Ingredients

All-purpose flour, for work surface

14 ounces best-quality frozen puff pastry (such as Dufour), thawed

3 small or 2 medium Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices

2 ounces dried sour cherries

1/3 cup sugar, plus more for sprinkling

4 teaspoons cornstarch

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

Five-spice powder

1 large egg, lightly beaten

Preparation

Step 1
Preheat the oven to 375°F. On a lightly floured surface, unfold the dough, and roll out to 10 × 15 inches. Cut into two 7 1/2 × 10-inch rectangles. Place on baking sheets; refrigerate until cold.
Step 2
Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
Step 3
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.
Step 4
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 the pie to a wire rack; let cool 20 minutes before serving.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPie Dessert Puff Pastry Pear Fruit Dried Cherry Dried Fruit Snack Vegetarian Nut Free Baking Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes