Pear and Cherry Pie

The classic cherry pie is absolutely amazing, but sometimes we just need to spice our life up and add some pears.

Yup, just by adding a pear, I can spice my life up...especially right now.

Makes: 1 Pie

Takes: About 2 hours

Difficulty: 2 out of 5

Prep:

Prepare a Pie Dough and place it into the fridge until needed and preheat the oven to 400 degrees F (205 degrees C).

Ingredients:

4 cups jarred cherries in unsweetened juice - drained

1/4 cup juice from the cherries (you will not be using the remaining juice in this recipe)

2 teaspoon cinnamon - separated

1/2 cup raw sugar + 1 tablespoon - separated

1/2 teaspoon salt - separated

3 teaspoons all-purpose flour

1/2 teaspoon lemon juice

1 teaspoon vanilla extract - separated

3-4 firm ripe pears

1 tablespoon unsalted butter - cubed

1 egg - for blushing

1 teaspoon milk - for brushing

Ingredients:

- Step 1 - Soak the Cherries

In a large bowl, mix together 4 cups of cherries, 1/4 cup of juice from the cherries, 1 teaspoon of cinnamon, 1/4 cup of of raw sugar, 1/4 teaspoon of salt, 1/2 teaspoon vanilla extract, and 3 teaspoon of all-purpose flour.

Mix with a spatula until all the flour is incorporated.

- Step 2 - Soak the Pears

Slice the pears in half and core them, then place them into a large bowl (not the same bowl with the cherries).

Add 1/4 cup of raw sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, and 1/2 teaspoon of lemon juice to the pears and using your hands, rub these ingredients into the pears.

- Step 3 - Roll out the Pie Dough

Grab your pie dough, roll half of it out (about 1/8 inch think) and press it into the pie shell.

I didn't pre-bake this crust, but if you like, stab a few holes into the crust with a fork, add a piece or parchment paper into the pie, and add your baking beans and bake for about 10 minutes.

I honestly did regret not pre-baking this crust, but the pie ended up coming out prefect without pre-baking it as well.

- Step 4 - Add the Pears

Add the pears into the bottom of the crust until it is completely covered.

I did cut off the tops of my pears and added them to fill the gaps I had between the larger pears.

The pears do not have to be the same height, just try to cover the bottom of the crust.

- Step 5 - Add the Cherries

Spoon the cherries over top the pears, but try to not add any of the juice yet.

Don't toss the juice, just set it to the side.

- Step 6 - Create the Top of the Pie

I created a lattice top for my pie, but honesty, you can just roll out you second half of your pie crust, roll it over the top of your pie poke a few holes in the top and you are good to go.

However, before you cover your pie, sprinkle the cubed butter over the top of the cherries and right before you add you pie cover, spoon some of the cherry juice over top of the cherries as well - about 4-5 tablespoons full.

- Step 7 - Brush your Crust

In a small bowl, whisk together the 1 egg and the 1 teaspoon milk and brush it over the top of your crust.

Take that 1 tablespoon of raw sugar you have left and sprinkle it over the top of the crust.

- Step 8 - Bake!

Pop your pie into the oven and bake for about 45-60 minutes, or until your berries are bubbling a lot and your crust it golden brown.

About halfway through your bake, check on your crust and if it looks like it is browning too quickly, add a tinfoil hat to the top to keep the crust from browning more.

Once baked, I recommend letting it cool completely - even in the fridge if you have time, so your pie sets completely.

However, if you want a slice of pie now, know that it will not come out of the pie shell perfectly, but it will still taste amazing.

Especially with a scoop of ice cream or whipped cream.

Yum!

Hope you enjoy!