Pear and Sour Cherry Flat Pie

A lovely shaped pie for seasonal fruit with some interesting spices.

flour, unbleached
14 oz frozen puff pastry (such as Dufour), thawed
3 small Bartlett pears, or 2 medium pears, peeled, halved, cored, and cut into ¼" slices (about 1 lb 2 oz)
2 oz dried sour cherries
1/3 cup sugar
4 tsp. cornstarch
1 Tbsp. lemon juice, freshly squeezed
1/8 tsp. sea salt
1/8 tsp. black pepper, freshly cracked
1/8 tsp. Chinese Five-Spice Powder
1 large egg, lightly beaten

Preheat oven to 375°F.

On a lightly floured surface, unfold dough, and roll to 10x15". Cut into two 10x7½" rectangles. Refrigerate until cold.

Stir pears, cherries, sugar, cornstarch, lemon juice, and add salt, pepper, and spice powder in a bowl.

Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1" 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.

Trim edges, and brush top with beaten egg. Cut five 5" vents in top. Sprinkle with sugar.

Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.

Makes 8-10 servings.