Cherry Pear Pie

Total Time

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


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


  • Dough 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


  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.