Emile Henry Recipes

Easy Asian Pear & Cherry Crisp Pie recipe

Temperature: 375° F

Ingredients

Crust
  • 1 1/2 cups (6 oz) all purpose flour
  • 1/2 teaspoon salt
  • 10 tablespoons (4 oz) chilled vegetable shortening
  • 2 tablespoons (1 oz) chilled gingerale
Filling
  • 4 ripe pears, peeled, cored, chopped
  • 1 tablespoon seasoned rice wine vinegar
  • 2/3 cup packed light brown sugar, divided
  • 1 tablespoon cornstarch
  • 3/4 teaspoon Asian 5 spice , divided
  • 1 (21 oz) can cherry pie filling
  • 2/3 cup panko bread crumbs
  • 1/3 cup all purpose flour
  • 5 tablespoons butter
  • 1/3 cup sliced almonds

Instructions

Heat oven 375F. For crust, in mixing bowl, whisk flour and salt; cut in shortening. Add gingerale mixing just enough to form a soft dough. Form dough into a flat disc, wrap in plastic and chill 15 minutes. On lightly floured surface roll dough to fit 9-inch pie dish. Ease dough into pie dish; flute edge. Chill crust while preparing filling. In large bowl, toss pears with vinegar. In medium bowl, combine 1/3-cup brown sugar, cornstarch and ½ teaspoon five spice; add to pears and toss well. Spread pear mixture evenly over bottom of prepared crust. Spoon cherry pie filling evenly over pears. In bowl, combine panko, flour and remaining 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

Submitted By: L. Keys - Middlebury, CT
Easy Asian Pear & Cherry Crisp Pie