Apple and Pear Flat Pie

I made this recipe around holiday time, and absolutely loved it. It's like eating an apple pie, but without the fuss of fitting crust into a pie plate. The original recipe is Pear and Sour Cherry Flat Pie, but I substituted the cherries for apples because I love apples! This pie is great for any occasion, not just the holidays. Put some vanilla ice cream on the side and voila, and delicious dessert! I found this recipe on Martha Stewart's website! Enjoy!

Apple and Pear Flat Pie

Ingredients

Serves 8 to 10

• All-purpose flour, for work surface
• 14 ounces best-quality frozen puff pastry, thawed
• 2 small Bartlett pears, or 1 meduim pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
• 2 sour apples, like Granny Smith, peeled, halved, cored, and cut into 1/4-inch slices
  
• 1/3 cup sugar, plus more for sprinkling
• 4 teaspoons constarch
• 1 tablespoon fresh lemon juice
• Salt
  
• 1 teaspoons cinnamon
  
• 1 large egg, lightly beaten

Directions

1. Preheat oven to 375 degrees. 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, apples, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, and cinnamon 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.