Best 7 Cherry Pear Pie Recipes

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Indulge in the delightful symphony of flavors with our exquisite Cherry Pear Pie. This classic dessert harmoniously blends the sweet and tart notes of cherries and pears, enveloped in a flaky, golden crust. Each bite offers a burst of juicy fruits, complemented by the warmth of spices and a hint of citrus. In this article, we present two tempting variations of this beloved pie: the traditional Cherry Pear Pie and the unique Cherry Pear Crumble Pie. With step-by-step instructions and helpful tips, we guide you through the process of crafting these culinary masterpieces. Whether you prefer the classic lattice top or the irresistible crumbly topping, you'll find the perfect recipe to satisfy your sweet cravings. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey.

Here are our top 7 tried and tested recipes!

CHERRY PEAR PIE



Cherry Pear Pie image

Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
FILLING:
6 cups sliced peeled fresh pears (about 5 large)
1/2 cup dried cherries
4 teaspoons lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
1/4 cup cornstarch
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup cold butter
1/2 cup sliced almonds

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.

PEAR AND TART-CHERRY PIE



Pear and Tart-Cherry Pie image

This pie is a winner at any holiday meal.

Provided by Martha Stewart

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

Number Of Ingredients 10

1 1/2 cups dried tart cherries
4 pounds firm pears, (about 7), peeled and cored
1/4 cup fresh lemon juice, (2 lemons)
1 cup sugar, plus more for sprinkling
1/2 cup all-purpose flour, plus more for dusting
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pate Brisee for Pear and Tart-Cherry Pie
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.
  • On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.
  • Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.

PEAR AND SOUR-CHERRY PIE



Pear and Sour-Cherry Pie image

Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.

Provided by Martha Stewart

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

Time 7h45m

Yield Makes one 9-inch pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
Test Kitchen's Favorite Pate Brisee
1 1/4 pounds frozen sour cherries (4 cups)
3/4 cup packed light-brown sugar
3 tablespoons cornstarch
1 1/2 pounds ripe but firm pears, such as Bartlett (3 to 4)
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg

Steps:

  • Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
  • Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
  • In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
  • Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
  • Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
  • Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.

PEAR AND SOUR CHERRY MINCEMEAT PIE



Pear and Sour Cherry Mincemeat Pie image

Categories     Dessert     Bake     Christmas     Thanksgiving     Pear     Cherry     Fall     Chill     Gourmet

Number Of Ingredients 3

2 recipes pastry dough
3 1/2 cups pear and sour cherry mincemeat
an egg wash made by beating 1 large egg yolk with 1 teaspoon water

Steps:

  • On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
  • Preheat oven to 425° F.
  • Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.

PEAR CHERRY STREUSEL PIE



Pear Cherry Streusel Pie image

Looking for a fruit dessert made using Pillsbury™ refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that's baked to a perfect golden brown hue.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup pineapple juice
1/2 cup dried cherries
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
4 large pears, peeled and sliced (4 cups)
2/3 cup quick-cooking oats
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened

Steps:

  • Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
  • In 2-quart saucepan, mix pineapple juice, cherries, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie crust-lined pan.
  • In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.

Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g

PATE BRISEE FOR PEAR AND TART-CHERRY PIE



Pate Brisee for Pear and Tart-Cherry Pie image

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

Provided by Martha Stewart

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

Yield Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut into pieces
4 to 6 tablespoons ice water

Steps:

  • Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
  • With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
  • Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
  • Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.

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.

Tips:

  • For a flaky crust, use cold butter and ice water, and avoid overworking the dough.
  • To prevent the pie from bubbling over, brush the edges of the crust with egg wash before baking.
  • If you don't have a pie plate, you can use a 9-inch springform pan.
  • To make sure the pie is cooked through, insert a toothpick into the center; it should come out clean.
  • Let the pie cool for at least 1 hour before serving to allow the filling to set.

Conclusion:

This cherry pear pie is an easy and delicious dessert that's perfect for any occasion. With its flaky crust, sweet filling, and beautiful presentation, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cherry pear pie a try. You won't be disappointed!

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