Recipe courtesy of Pies 'n' Thighs
Episode: Brooklyn
1 hr 25 min
25 min
20 servings
1 hr 25 min
25 min
20 servings


Pie Dough: 
  • 1 pound 9 ounces all-purpose flour
  • 2 ounces sugar
  • 1/2 ounce salt
  • 1 pound butter, cubed and refrigerated
  • Ice water, as needed
Sour Cherry Filling:
  • 2 1/2 pounds sour cherries, pitted
  • 2 1/2 pounds pears, peeled, cored and cubed
  • 1/4 cup light brown sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch kosher salt
Crisp Topping:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 8 ounces butter, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs


Watch how to make this recipe.

For the pie dough: Mix together the flour, sugar and salt, and then combine with the butter in a food processor until the butter is in pea-size crumbles. Chill the mixture in the refrigerator for at least 30 minutes. Preheat the oven to 350 degrees F. 

Add ice water into the dough by hand or in a food processor until the dough is hydrated and can be smooshed (with a little force) into a ball. 

For the sour cherry filling: Mix together the cherries, pears, sugar, cornstarch, flour, cinnamon, ginger and salt. 

For the crisp topping: Mix together the flour, sugar, butter, baking powder, salt and eggs until just combined. 

For assembly: Roll out the dough and press into a large pie plate. Fill the dough with the sour cherry filling, and then press the crisp topping on top of the fruit. Bake for 30 minutes. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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