A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (a blend of cinnamon, nutmeg, allspice, star anise, and Szechuan pepper used in Chinese cooking) provide exotic notes.

　　

Ingredients

serves 8 to 10

　　All-purpose flour, for dusting

　　1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)

　　2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices

　　1/2 cup (about 2 ounces) dried sour cherries

　　1/3 cup sugar, plus more for sprinkling

　　1 tablespoon plus 1 teaspoon cornstarch

　　1 tablespoon fresh lemon juice

　　1/8 teaspoon salt

　　1/8 teaspoon freshly ground pepper

　　1/8 teaspoon five-spice powder

　　1 large egg, lightly beaten, for egg wash

　　

Step 1

On a lightly floured surface, roll out and trim dough into two 10-by-7 1/2-inch rectangles. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.

　　

Step 3

Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet. Spoon fruit mixture evenly onto dough, leaving a 1-inch border. Brush border with beaten egg. Lay remaining rectangle of dough over filling; press gently to seal edges. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375°F.

　　

Step 4

Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle top generously with sugar. Bake until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool at least 20 minutes before serving.

　　Martha Stewart's New Pies and Tarts