PearSour Cherry Flat Pie

• All-purpose flour, for work surface
• 14 ounces best-quality frozen puff pastry (such as Dufour), thawed
• 3 small or 2 medium Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices
• 2 ounces dried sour cherries
• 1/3 cup sugar, plus more for sprinkling
• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• Five-spice powder
• 1 large egg, lightly beaten

1. Preheat the oven to 375F.
2. On a lightly floured surface, unfold the dough, and roll out to 10 x 15 inches.
3. Cut into two 7 1/2 x 10-inch rectangles.
4. Place on baking sheets; refrigerate until cold.
5. Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
6. Transfer 1 rectangle of dough to a baking sheet lined with parchment.
7. Spoon fruit mixture onto dough, leaving a 1-inch border all around.
8. Brush border with beaten egg.
9. Lay remaining dough over filling; press gently to seal.
10. Refrigerate 20 minutes.
11. Transfer to a room-temperature rimmed baking sheet lined with parchment.
12. Trim edges, and brush top with beaten egg.
13. Cut five 5-inch vents in top.
14. Sprinkle with sugar.
15. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes.
16. Transfer the pie to a wire rack; let cool 20 minutes before serving.

flour, pastry, bartlett, sour cherries, sugar, cornstarch, lemon juice, salt, egg

Taken from www.epicurious.com/recipes/food/views/pear-sour-cherry-flat-pie-393039 (may not work)