A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (a blend of cinnamon, nutmeg, allspice, star anise, and Szechuan pepper used in Chinese cooking) provide exotic notes.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out and trim dough into two 10-by-7Ā 1/2-inch rectangles. Refrigerate or freeze until firm, about 30 minutes.
Step 2
In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.
Step 3
Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet. Spoon fruit mixture evenly onto dough, leaving a 1-inch border. Brush border with beaten egg. Lay remaining rectangle of dough over filling; press gently to seal edges. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375Ā°F.
Step 4
Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle top generously with sugar. Bake until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool at least 20 minutes before serving.
