A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.
For more pie recipes visit The Guide to Thanksgiving Dinner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great pie! We used Comice pears which I reccomend if you can get them,definitely cut the sugar to half a cup for the filling and by half in the streusel and add a bit of ground ginger to both if you like , we also replaced the flour with half as much instant tapioca as a thickener and it came out great, not soupy and not gummy, everybody loved this one, the tart cherries play really well with the pears
I agree with other reviewers - too sweet as written, especially with the dried fruit. My pears (Bosc) were too hard after the given cooking time - home grown and perhaps just not ready yet. I could make future adjustments. I have used a ginger walnut streusel left over from a pumpkin pie - went really well with the pears. Obverall, pie was OK, but doubt I will make this again. I used the all butter pie crust from Rose Levy Berenbaum for blind baked crust - that was great.
This pie was amazing. Highly recommended!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?