Pear and Sour Cherry Flat Pie

• All-purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
• 2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into 1/4-inch slices
• 1/2 cup (about 2 ounces) dried sour cherries
• 1/3 cup sugar, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon five-spice powder
• 1 large egg, lightly beaten, for egg wash

1. On a lightly floured surface, roll out and trim dough into two 10-by-7 1/2-inch rectangles.
2. Refrigerate or freeze until firm, about 30 minutes.
3. In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.
4. Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet.
5. Spoon fruit mixture evenly onto dough, leaving a 1-inch border.
6. Brush border with beaten egg.
7. Lay remaining rectangle of dough over filling; press gently to seal edges.
8. Refrigerate or freeze until firm, about 30 minutes.
9. Meanwhile, preheat oven to 375F.
10. Trim edges, and brush top with beaten egg.
11. Cut five 5-inch vents in top.
12. Sprinkle top generously with sugar.
13. Bake until crust is golden and juices are bubbling, about 35 minutes.
14. Transfer pie to a wire rack; let cool at least 20 minutes before serving.

flour, pastry, medium ripe, sour cherries, sugar, cornstarch, lemon juice, salt, freshly ground pepper, fivespice powder, egg

Taken from www.epicurious.com/recipes/food/views/pear-and-sour-cherry-flat-pie-389675 (may not work)