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Cherry Pear Pie

 Cherry Pear Pie
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
8 ServingsPrep: 30 min. Bake: 50 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 6 cups sliced peeled fresh pears
  • 1/2 cup dried cherries
  • 4-1/2 teaspoons lemon juice
  • 1/2 teaspoon almond extract
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1/3 cup cold butter
  • 1/2 cup sliced almonds


  • Line a 9-in. pie plate with pastry; trim and flute edges.
  • In a large bowl, toss pears and cherries with lemon juice and
  • extract. Combine sugar and cornstarch. Add to pear mixture; toss to
  • coat. Spoon into crust. In a small bowl, combine flour and sugar;
  • cut in butter until crumbly. Stir in almonds. Sprinkle over filling.
  • Bake at 375° for 50-60 minutes or until crust is golden brown and
  • filling is bubbly. Cover edges with foil during the last 15 minutes
  • to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8

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Cherry Pear Pie (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 piece equals 483 calories, 18 g fat (8 g saturated fat), 25 mg cholesterol, 156 mg sodium, 79 g carbohydrate, 5 g fiber, 4 g protein.