PEAR AND SOUR-CHERRY PIE
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
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.
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Rasool Khan official
[email protected]This pie was a disaster! The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Yenenih Fiysa
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the pictures. The crust was a bit too thick and the filling was a bit too runny.
tems himdung
[email protected]The pie was good, but I think I would have preferred it with a different type of fruit. The pears and sour cherries were a bit too sweet for my taste.
Sammy Sam
[email protected]This pie was a bit too tart for my taste, but I think that's just because I don't like sour cherries. Other than that, the pie was delicious and the crust was perfect.
Ronisha Ghimere
[email protected]I followed the recipe exactly and the pie turned out great! The only thing I would change is to add a little more sugar to the filling.
Dalitso Dalitso
[email protected]This pie was easy to make and turned out perfectly. The crust was crispy and the filling was gooey and delicious.
alayjah lee
[email protected]I'm not a big fan of fruit pies, but this one was really good. The sour cherries added a nice tang that balanced out the sweetness of the pears.
depsi X
[email protected]This pie is a must-try! The crust is flaky and the filling is bursting with flavor. You won't be disappointed.
Aliyah Akram
[email protected]Amazing! This pie was a showstopper. Everyone loved it!
Mario Mendoza
[email protected]Delicious! The perfect balance of sweet and tart. I'll be making this pie again and again.
ziya shrestha
[email protected]This pie is absolutely stunning! I made it for a special occasion and it was a huge success. The flavors were incredible and the presentation was top-notch.
darlin FC
[email protected]This pie was a bit more work than I expected, but it was totally worth it. The end result was a beautiful and delicious pie that was a hit with my friends and family.
Gloria Matsoele
[email protected]I've tried many pear pies before, but this one is by far the best. The sour cherries add a delightful tang that takes this pie to the next level. Highly recommend!
Christopher Jaimes
[email protected]This pear and sour cherry pie is a keeper! The filling is perfectly balanced between sweet and tart, and the crust is flaky and golden brown. I'll be making this pie again and again.
Francisca Mbuagbaw
[email protected]This pie was a labor of love, but it was worth it! The end result was a stunning and delicious dessert that was enjoyed by all. Thank you for sharing this recipe!
shahbaz affical channel ansari
[email protected]Easy to follow recipe, and the pie turned out amazing! The crust was flaky and the filling was bursting with flavor. Highly recommend!
Tigit wassihun
[email protected]I'm not usually a fan of fruit pies, but this one changed my mind! The pears and sour cherries complemented each other perfectly, and the pie crust was divine. Will definitely make this again!
George Davis
[email protected]Wow! This pie was a hit at my family gathering. Everyone loved the unique flavor combination and the beautiful presentation. Thanks for sharing this recipe!
Phoolmaya Soni
[email protected]This pear and sour cherry pie was an absolute delight! The combination of sweet and tart flavors was perfectly balanced, and the pie crust was flaky and golden brown. I'll definitely be making this again, and next time I'll try adding a scoop of vani