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1
Preheat the oven to 375 degrees F. Line baking sheets with parchment.
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2
Lightly flour your work surface.
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3
Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle.
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4
Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles.
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5
Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
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6
Peel, halve and core the pears, and then cut them into 1/4-inch thick slices.
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7
Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
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8
Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around.
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9
Beat the egg and lightly brush the borders.
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10
Lay 5 more rectangles of dough over the filling.
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11
Use a fork to press them gently sealed.
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12
Repeat with the remaining dough and filling.
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13
Refrigerate for 20 minutes.
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14
Brush the tops with the beaten egg.
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15
Cut 3 vents, about 1/2-inch long, in the top of each pie.
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16
Sprinkle with sugar.
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17
Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes.
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18
Cool the pies on a cooling rack at least 20 minutes before serving.
