Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

Serves 8

To learn more, read:
How to Make the Perfect Pie Crust
by Nicole Rees
from Fine Cooking
Issue 101
Last Edit Date: 3/6/2013 4:49:16 PM

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.

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For the streusel

4-1/2 oz. (1 cup) unbleached all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 tsp. table salt
4 oz. (8 Tbs.) unsalted butter, melted

For the filling

3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2-inch slices (about 7 cups)
1-1/2 Tbs. fresh lemon juice
2/3 cup granulated sugar
1-1/8 oz. (1/4 cup) unbleached all-purpose flour
1/4 tsp. table salt
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
3/4 cup dried tart cherries, coarsely chopped
1 blind-baked All-Butter Piecrust

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside.

Make the filling

In a large bowl, toss the pears with the lemon juice. In a small bowl, whisk the sugar, flour, salt, cinnamon, and nutmeg. Add the sugar mixture to the pears and toss well to combine. Stir in the cherries.

Mound the filling into the piecrust. Sprinkle the streusel topping over the pear mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Put the pie on the heated baking sheet and bake until the pastry is golden-brown and the filling is bubbly and thickened at the edges, 55 to 65 minutes. Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie as needed with a pie shield or a sheet of aluminum foil.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

nutrition information (per serving):
Calories (kcal): 630; Fat (g): 24; Fat Calories (kcal): 210; Saturated Fat (g): 15; Protein (g): 7; Monounsaturated Fat (g): 6; Carbohydrates (g): 101; Polyunsaturated Fat (g): 1; Sodium (mg): 260; Cholesterol (mg): 60; Fiber (g): 7;

Photo: Scott Phillips

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by MrMarc, 12/10/2012Great 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

by sfstef, 9/30/2012I 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.

by hollysue, 3/29/2012This pie was amazing. Highly recommended!

by rosesbblue, 3/8/2012

by Meljoy, 11/19/2010Made this recipe for a family event (all chocolate lovers) and they loved it! It was easy to make, seasonal and everyone was surprised it wasn't apple. the only issue I had and maybe this is because I'm newer to making fruit pies, I used 6 pears and it wouldn't stop leaking. It dripped juice all the way from my house to the house where the party was. Once I put a pan under it to catch the drippings it was fine but I couldn't believe how much juice was pouring from it. I've been asked to make it again for Thanksgiving, this time I'll use less pears. But over all great pie!

by Gwendie, 10/15/2010This was really yummy. I cut the sugar in the filling by 1/2 and the sugar in the streusel by 1/2 and it was perfect. My guests loved it.

by msdiane, 9/24/2010What an incredible pie! This is now my favorite fall pie. It's very easy to make and the flavors are fantastic - especially the topping.

by toshi, 9/23/2010Definitely a keeper! The filling is delicious with nicely balanced flavors. You'll find this pie along w/ pumpkin pie at every Thanksgiving at our house!

by edithwharton, 12/4/2009This recipe is fabulous. I did 2 granny smiths, 2 braeburns, and 4 pears plus the cherries. The topping is what makes this pie. It clumps up perfectly. I used a frozen crust because my other one just fell apart. A total winner!

by susy0504, 11/18/2009Made this recipe last weekend and it was delicious! Will definately make again!

by Pielove, 10/7/2009Delicious and novel-- an inspired taste combination that makes a great change from the usual apple pie. I love how the dried fruit plumps up with the juice from the pears.

by spoley, 9/20/2009AWESOME!!!

by jengoddess, 9/14/2009This recipe was loved by my spouse although, as I try to make healthier desserts when possible, I changed a few things. First, no white flour, all whole wheat. Second Splenda instead of sugar. Third ran out of ripe pears (we have our own pear and apple trees), so used half pears, half macintosh apples. Fourth, had no dried cherries so used dried cranberries. It was great! The whole wheat crust was a little harder to handle though. Next time I will go for broke and make the dough with white flour.