Brandied Sour Cherry and Pear Pie

A big splash of brandy marries the medley of sour cherries and pears.

Brandied Sour Cherry and Pear Pie
Hands On Time:
60 mins
Total Time:
2 hrs


  • 1 ½ pound firm ripe pears (about 3)

  • 2 cup dried tart red cherries (10 oz.)

  • ½ cup brandy

  • ½ cup water

  • 3 tablespoon sugar

  • 2 tablespoon cornstarch

  • 1 baked All-Butter Piecrust

All-Butter Piecrust

  • 3 ¾ cup all-purpose flour

  • 1 ½ teaspoon kosher salt

  • 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch pieces

  • ¾ cup cold water


  1. Peel, halve, and core pears. Cut pears into a 1/4-inch dice, then combine with cherries, brandy, sugar, cornstarch, and 1/2 cup water in a heavy 3-qt. pot. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes or until thick, stirring frequently. Transfer filling to a shallow dish; cool and chill. Before serving, spoon filling into piecrust.

All-Butter Piecrust

  1. In a large bowl whisk together flour and 11/2 tsp. kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean-size. Stir in 3/4 cup of the water, a few tablespoons at a time. Squeeze a small handful of dough. If dough is still crumbly, stir in the remaining water, 1 Tbsp. at a time.

  2. For Ian’s mixing method: Turn dough out in a mound on a work surface. Starting with a quarter of the mixture, smear that section of the dough with the palm of your hand, pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill 30 to 60 minutes.

  3. Using a floured rolling pin on a generously floured surface, roll one portion of dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim to 1/2 inch beyond edge of pie plate. Fold extra dough under, even with the pie plate edge; press it together. Flute as desired. Prick the bottom and sides of dough several times with a fork.

  4. Preheat oven to 375°F. Line dough with a double thickness of foil; fill with pie weights or dried beans. Bake about 20 minutes or until sides are golden and firm. Remove weights and foil; bake for 10 to 15 minutes more or until the bottom is golden. Cool completely on wire rack. Makes three 9-inch piecrusts.

If you don't use all three of these baked crusts, freeze the extras to use later.

Nutrition Facts (per serving)

278 Calories
8g Fat
44g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 278
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 88mg 4%
Total Carbohydrate 44g 16%
Total Sugars 27g
Protein 2g
Vitamin C 7.6mg 38%
Calcium 20mg 2%
Iron 0.9mg 5%
Potassium 182mg 4%
Folate, total 31mcg
Vitamin B-12 0mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.