Ingredients

Makes one 7 1/2 x 10-inch double-crust pie

　　All-purpose flour, for work surface

　　14 ounces best-quality frozen puff pastry (such as Dufour), thawed

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

　　2 ounces dried sour cherries

　　1/3 cup sugar, plus more for sprinkling

　　4 teaspoons cornstarch

　　1 tablespoon fresh lemon juice

　　Salt and freshly ground pepper

　　Five-spice powder

　　1 large egg, lightly beaten

　　

Step 1

Preheat the oven to 375°F. On a lightly floured surface, unfold the dough, and roll out to 10 × 15 inches. Cut into two 7 1/2 × 10-inch rectangles. Place on baking sheets; refrigerate until cold.

　　

Step 2

Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.

　　

Step 3

Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg. Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes. Transfer to a room-temperature rimmed baking sheet lined with parchment.

　　

Step 4

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.