Temperature: 375° F

Ingredients

Instructions

For crust: Mix flour and salt; cut in shortening. In 1 cup measure, mix gingerale, vinegar and egg with a fork; add to flour mixture until ingredients are moistened. On floured surface, divide dough into 4 discs, wrap in plastic and chill at least 15 minutes. Heat oven 375F. (Unused pie dough can be refrigerated for 3 days or frozen for later use. Makes 4 single crusted 9-inch pies or 2 double crusted.) Roll out 1 disc of pie dough on a floured surface and fit into a 9-inch Emile Henry ruffled pie dish. Flute edge. For pear filling: In large bowl, toss pears with lemon juice. In medium bowl, combine 1/3-cup brown sugar, cornstarch and five spice; add to pears and toss well. Spread pear mixture evenly over bottom of pie crust. For cherry filling: Drain liquid from cherries reserving ¼ cup. Place cherries in large mixing bowl. Add almond extract to reserved cherry liquid; pour over cherries in bowl. Mix sugar, cornstarch and 5 spice powder; blend well. Sprinkle sugar mixture over cherries and gently fold to combine. Spoon cherry pie filling evenly over pears. In medium bowl, combine panko, flour, brown sugar and five spice; cut in butter forming a crumbly mixture. Toss in almonds. Sprinkle crumbly mixture over cherry filling. Bake 40 to 45 minutes or until bubbly and topping is golden. Serves 8 to 10