By Liz Mcdonald 
A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (a blend of cinnamon, nutmeg, allspice, star anise, and Szechuan pepper used in Chinese cooking) provide exotic notes.
SERVES 8 TO 10
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or ¼ recipe Puff Pastry
2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into ¼-inch slices
½ cup (about 2 ounces) dried sour cherries
⅓ cup sugar, plus more for sprinkling
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
⅛ teaspoon five-spice powder
1 large egg, lightly beaten, for egg wash
- On a lightly floured surface, roll out and trim dough into two 10- by-7½-inch rectangles. Refrigerate or freeze until firm, about 30 minutes.
- In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.
- Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet. Spoon fruit mixture evenly onto dough, leaving a 1-inch border. Brush border with beaten egg. Lay remaining rectangle of dough over filling; press gently to seal edges. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375°F.
- Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle top generously with sugar. Bake until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool at least 20 minutes before serving.