Cherry Pear Pie

• Pastry for single-crust pie (9 inches)
• 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
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup cold butter
• 1/2 cup sliced almonds

1. Preheat oven to 375u0b0. 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.

pastry, dried cherries, lemon juice, almond, sugar, cornstarch, flour, sugar, cold butter, almonds

Taken from www.tasteofhome.com/recipes/cherry-pear-pie/ (may not work)