Ingredients
Dough for single-crust pie (9 inches)FILLING:6 cups sliced peeled fresh pears (about 5 large)1/2 cup dried cherries4 teaspoons lemon juice1/2 teaspoon almond extract3/4 cup sugar1/4 cup cornstarchTOPPING:3/4 cup all-purpose flour1/3 cup sugar1/3 cup cold butter1/2 cup sliced almonds
Preparation
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to crust.
For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling.
Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
