A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around.

Pear and Sour Cherry Flat Pie

All-purpose flour, for work surface
14 ounce frozen puff pastry, thawed
3 small Bartlett pears, or 2 medium pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
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 black pepper
Five-spice powder
1 large egg, lightly beaten


Preheat oven to 375 degrees. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.

Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.

Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg.

Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes.

Transfer to a room-temperature rimmed baking sheet lined with parchment.

Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.