Cherry Pear Pie

Name: Cherry Pear Pie
Ingredients: Pastry for single-crust pie (9 inches); 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; 3/4 cup all-purpose flour; 1/3 cup sugar; 1/3 cup cold butter; 1/2 cup sliced almonds

11 ingredients

4 steps

Ingredients

Pastry for single-crust pie (9 inches)
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
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup cold butter
1/2 cup sliced almonds

Directions

1

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.
2

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.
3

For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling.
4

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.