Ingredients
all-purpose flour
14 oz. best-quality frozen puff pastry (such as Dufour)
3 small Bartlett pears or 2 medium pears
2 oz. dried sour cherries
c. sugar
4 tsp. constarch
1 tbsp. fresh lemon juice
salt
Freshly ground black pepper
five-spice powder
1 large egg
Preparation
Step 1Preheat oven to 375 degrees F. 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.Step 2Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.Step 3Transfer 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.Step 4Trim 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.
