Menu
Cherry Pie Cherry Pie
Cherry-Berry Fruit Pie Cherry-Berry Fruit Pie
Cherry Berry Pie Cherry Berry Pie
Cherry Pineapple Pie Cherry Pineapple Pie
Apple Pear Pie Apple Pear Pie
Cherry Cream Pie Cherry Cream Pie
Berry Cherry Pie Berry Cherry Pie
Cherry-Berry Peach Pie Cherry-Berry Peach Pie
Cherry Banana Cream Pie Cherry Banana Cream Pie
Cherry Cream Cheese Pie Cherry Cream Cheese Pie
Orchard Pear Pie Orchard Pear Pie
Pear Custard Pie Pear Custard Pie
Cranberry Pear Pie Cranberry Pear Pie
Homemade Pear Pie Homemade Pear Pie
Raspberry Cherry Pie Raspberry Cherry Pie
Caramel Pear Pie Caramel Pear Pie
Brandy Pear Pie Brandy Pear Pie
Cherry Blueberry Pie Cherry Blueberry Pie
Cherry Meringue Pie Cherry Meringue Pie
Cherry Crumb Pie Cherry Crumb Pie

Cherry Pear Pie

4 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

8 servings

Updated: Jan. 05, 2023
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
Cherry Pear Pie
Cherry Pear Pie Recipe photo by Taste of Home
Next Recipe

Ingredients

  • Dough for single-crust pie (9 inches)
  • FILLING:
  • 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
  • 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 dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 crust.
  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.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 531 calories, 22g fat (12g saturated fat), 50mg cholesterol, 219mg sodium, 80g carbohydrate (45g sugars, 5g fiber), 5g protein.