User's avatarJoey B

Pear & Sour Cherry Flat Pie

Again, another Marta Stewart fool proof way to use some of my summer crop. And easy as pie with the puff pastry.

Time1 1/2 hours w/ chill time
Yield10 bar slices
Recipe of Pear & Sour Cherry Flat Pie by Joey B

Ingredients

  • 1 box Puff Pastry
  • 2 medium ripe Bartlett Pears; cored, peeled and sliced
  • 1/2 cup sour Cherries
  • 1/2 cup sugar + extra
  • 1 tbsp + 1 tsp cornstarch
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1/8 tsp five spice
  • 1 egg; slightly beaten for wash

Steps

  1. Start by rolling out dough and trimming to 2 8x10" rectangles. If pastry is not already chilled, place in freezer for 30 mins.
  2. Work with cherries first and combine with sugar. Original recipe called for dried cherries and only 1/3 cup sugar. But to adjust for fresh or frozen cherries, add the extra sugar and let absorb the dry ingredients for 15 mins before adding in others. Make sure it is not soggy before continuing. If so, drain off any juices.
  3. Continue with pear slices, lemon juice, cornstarch and spices.
  4. *Five Spice is an unusual combination of savory and spice, usually found in Asian markets. It is a wonder of a twist.
  5. Line baking sheet with parchment paper and place lower layer of puff pastry. Spoon on fruit compote, leaving a 1" border. Brush with egg wash and lay 2nd layer on top, pressing to seal edges. Chill to firm for at least another 30 minutes.
  6. Cut 5 vents in the top and brush entire surface with egg wash and sprinkle with extra sugar. Bake at 375° for about 35 minutes as you notice juices bubbling. Cool for at east 20 minutes and slice with a very sharp knife.