Pear and Sour Cherry Flat Pie Recipe

Name: Pear and Sour Cherry Flat Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices; 1/2 cup (about 2 ounces) dried sour cherries; 1/3 cup sugar, plus more for sprinkling; 1 tablespoon plus 1 teaspoon cornstarch; 1 tablespoon fresh lemon juice; 1/8 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1/8 teaspoon five-spice powder; 1 large egg, lightly beaten, for egg wash

Servings: persons

All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices
1/2 cup (about 2 ounces) dried sour cherries
1/3 cup sugar, plus more for sprinkling
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon five-spice powder
1 large egg, lightly beaten, for egg wash

1
On a lightly floured surface, roll out and trim dough into two 10-by-7 1/2-inch rectangles.
2
Refrigerate or freeze until firm, about 30 minutes.
3
In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.
4
Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet.
5
Spoon fruit mixture evenly onto dough, leaving a 1-inch border.
6
Brush border with beaten egg.
7
Lay remaining rectangle of dough over filling; press gently to seal edges.
8
Refrigerate or freeze until firm, about 30 minutes.
9
Meanwhile, preheat oven to 375F.
10
Trim edges, and brush top with beaten egg.
11
Cut five 5-inch vents in top.
12
Sprinkle top generously with sugar.
13
Bake until crust is golden and juices are bubbling, about 35 minutes.
14
Transfer pie to a wire rack; let cool at least 20 minutes before serving.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: All-purpose flour, for dusting, 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334), 2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices, 1/2 cup (about 2 ounces) dried sour cherries, and more.

Yes, Pear and Sour Cherry Flat Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear and Sour Cherry Flat Pie

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