BuffaloSpree.com's Recipe of the week: Cranberry Pear Slab Pie



 

( feeds 20 )

 

Crust:

3 ¾ c flour
2 tsp salt
2 Tbsp. sugar
¾ lb. butter, cold, cut into ¼" sq
½ c cold water

 

Crumb Topping:

1 ½ c chopped walnuts or pecans
1 1/2c flour
1 c oats
1 tsp salt
½ lb. butter, room temp
½ c brown sugar
1 c sugar

 

Filling:

12 pears, peeled, cored, cut into ½" wedges
4 tsp lemon juice
1 tbsp. vanilla
1 c sugar
¼ c flour
1 tsp salt
2 tsp cinnamon
2 c cranberries

 

Directions

Make piecrust: Place flour, salt and sugar in food processor. Pulse to combine. Add butter and pulse till butter is the size of peas. Add water while pulsing just till combined and dough comes together. Turn out onto counter, roll into a ball, flatten into a disc, wrap in plastic wrap and place in fridge for 1 hour or up to 2 days.  Take dough out of fridge, let come to room temp and roll on floured counter to 14 x 19” rectangle to fit a 12 x 17’ rimmed sheet pan.  Put crust back in fridge for 1 hour.

 

Make crumb topping: Stir nuts, flour, oats and salt together in a bowl.  In a large bowl, with your hands, mix together butter and sugars till combined.  Add nut mix and mix till combined. Work with your fingers to form various sized “clumps”.  Put in fridge till ready to use…can be made up to a week in advance!

 

Make filling: Preheat oven to 400. Combine all filling ingredients in a large bowl and toss to combine. Spread over piecrust and then cover with crumb topping.  Bake for about an hour until filling is bubbly. Let cool for at least 1 hour before cutting.

 

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