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Cherry Pear Pie Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling YIELD:8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • FILLING:
  • 6 cups sliced peeled fresh pears (about 4 large)
  • 1/2 cup dried cherries
  • 4 teaspoons lemon juice
  • 1/2 teaspoon almond extract
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • TOPPING:
  • 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. Yield: 8 servings.

Nutritional Facts

1 piece equals 531 calories, 22 g fat (12 g saturated fat), 50 mg cholesterol, 219 mg sodium, 80 g carbohydrate, 5 g fiber, 5 g protein.