Pear And Sour Cherry Pie Recipes

PEAR AND SOUR CHERRY FLAT PIE

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.

PEAR AND SOUR-CHERRY PIE

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.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

PEAR AND DRIED-CHERRY TART

Steps:

• Make filling:
• Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
• Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
• Prepare shell while filling cooks and cools:
• Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
• Preheat oven to 425°F and place a large baking sheet in middle of oven.
• Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
• Fill and bake tart:
• Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
• Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
• Cool tart in pan on a rack at least 1 hour.

BRANDIED SOUR CHERRY AND PEAR TARTLETS

Steps:

• Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a pastry blender in a large bowl (or pulse in a food processor, then transfer to a large bowl) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 balls, one slightly larger than the other, then flatten each into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Peel, halve, and core pears. Cut pears into 1/4-inch dice, then stir together with remaining filling ingredients in a 3-quart heavy pot. Bring to a boil, stirring, then reduce heat and simmer, uncovered, stirring occasionally, until thick, about 10 minutes. Transfer filling to a shallow dish and cool to room temperature.
• Roll out smaller disk of dough into a 13-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking.
• Cut out as many rounds as possible (about 12) with 3 1/2-inch fluted cutter, transferring as cut to a wax-paper-lined baking sheet. Chill rounds until firm, about 10 minutes, before decorating. Gather dough scraps and chill 20 to 30 minutes, then reroll, cut, and chill additional 31/2-inch rounds (reroll scraps only once) for a total of 16.
• Cut out shapes from rounds with decorative cutters or a sharp paring knife, leaving a 1/2-inch border around edge, and reserve cutout pieces if desired for additional decoration. Brush tops lightly with milk. Lightly press reserved cutouts (if using) onto decorated pastry rounds and brush lightly with milk. Sprinkle remaining tablespoon sugar evenly over tops and chill while making bottoms.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out larger disk of dough into a 15-inch round (about 1/8 inch thick) on floured surface with floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking. Cut out as many rounds as possible (about 12) with 4-inch cutter. Gather dough scraps and chill 20 to 30 minutes, then reroll and cut additional 4-inch rounds (reroll scraps only once) for a total of 16. Fit each 4-inch round into a tartlet pan (don't trim). Fill each tartlet with 3 tablespoons cooled filling and brush edge of pastry lightly with milk. Place decorated tops over filling in each tartlet, then press each top lightly around edge to help seal edges and trim pastry if necessary.
• Bake tartlets on a large baking sheet until golden, 20 to 25 minutes. Transfer tartlets to a rack and cool 10 minutes. To remove tartlets from pans, cover 1 hand with a folded kitchen towel and invert tartlets 1 at a time onto towel, reinverting them onto a platter. Serve warm or at room temperature.

CHERRY PEAR PIE

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.

PEAR AND SOUR CHERRY MINCEMEAT PIE

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.

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

PEAR AND TART-CHERRY PIE

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 MINCEMEAT

Steps:

• Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
• In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
• Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.

PEAR AND SOUR CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
• Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
• Bake in preheated oven until crust is golden, about 1 hour.