Ingredients  
All-purpose flour, for work surface    
14  ounces best-quality frozen puff pastry (such as Dufour), thawed     
 3 small or 2 medium Bartlett pears (about 1 pound 2 ounces), peeled, 
halved, cored, and cut into 1/4-inch slices    
2  ounces dried sour cherries    
1/3  cup sugar, plus more for sprinkling    
4  teaspoons constarch    
1  tablespoon fresh lemon juice    
  Salt and freshly ground pepper  
  Five-spice powder    
1  large egg, lightly beaten

Directions   
1.   Preheat oven to 375*F. 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. 
  
2.   Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl. 
  
3.   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.  
 
4.   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.  Serves 8 to 10.

Source:  www.marthastewart.com