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Pear & Cherry Almond-Crunch Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Pears, dried cherries and almonds make a tasty pie, one that will be a welcome addition to any holiday table.

At a glance

one 9" pie, about 12 servings


Choose your measure:


  • 1 cup King Arthur Pastry Flour Blend or Unbleached All-Purpose Flour
  • heaping 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 2 to 4 tablespoons ice water


  • 8 cups peeled, cored, sliced pears (about 3 pounds whole pears)
  • 1/4 cup King Arthur Pie Filling Enhancer
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar
  • 1 cup dried cherries, sweet or tart
  • 1 teaspoon almond extract



  1. To make the crust: In a mixing bowl, the bowl of an electric mixer, or food processor, whisk together the flour and salt.
  2. Cut in the butter and shortening, mixing until well-combined and crumbly.
  3. Drizzle ice water over the mixture, tossing until it begins to come together.
  4. Gather the dough into a ball, flatten slightly, and refrigerate for 30 minutes, covered.
  5. Preheat the oven to 425°F.
  6. To make the filling: In a large bowl, stir together the filling ingredients, mixing until well-combined. Set aside.
  7. To make the topping: Mix the topping ingredients together until crumbly; set aside.
  8. To assemble the pie: On a lightly floured surface, roll the pie crust into a 12" round, and lay it gently into a 9" pie plate. Crimp the edges to finish the shell.
  9. Spoon in the filling, then sprinkle the topping over the filling.
  10. Bake the pie for 15 minutes.
  11. Reduce the heat to 375°F, and bake an additional 45 minutes, or until the top is brown and filling is bubbly.
  12. The pie may be stored refrigerated for up to 5 days, or frozen for up to 3 months.