Best Pear And Sour Cherry Flat Pie Recipes

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PEAR AND SOUR CHERRY FLAT PIE



Pear and Sour Cherry Flat Pie image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

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 1/4-inch slices (about 1 pound 2 ounces)
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 black pepper
Five-spice powder
1 large egg, lightly beaten

Steps:

  • 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.

PEAR AND SOUR CHERRY FLAT PIE



Pear and Sour Cherry Flat Pie image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 10

1 units flour
14 ounces puff pastry
3 units bartlett pears
2 ounces sour cherries
0.333333333333 cups sugar
4 teaspoons constarch
1 tablespoons lemon juice
0.125 teaspoons salt
0.125 teaspoons powder
1 units eggs

Steps:

  • 1. Preheat oven to 375°. 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.
  • 2. Stir pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and spice powder in a bowl.
  • 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.
  • 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 pie to a wire rack; let cool 20 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEAR AND SOUR CHERRY FLAT PIE



PEAR AND SOUR CHERRY FLAT PIE image

Yield 8 servings

Number Of Ingredients 10

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 1/4-inch slices (about 1 pound 2 ounces)
2 ounces dried sour cherries
1/3 cup sugar, plus more for sprinkling
4 teaspoons constarch
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
Five-spice powder
1 large egg, lightly beaten

Steps:

  • Directions 1. 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. 2. Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl. 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. 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 pie to a wire rack; let cool 20 minutes before serving.

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