Average Rating: 5TOTAL 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 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
Instructions
- 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.
Nutrition Facts
1 piece: 531 calories, 22g fat (12g saturated fat), 50mg cholesterol, 219mg sodium, 80g carbohydrate (45g sugars, 5g fiber), 5g protein.