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12.10.22

Pear Apple Cranberry Slab Pie 

Recipes > Sweets

By: Candice Kumai

Serves 12

 

ingredients

3 tablespoons unsalted butter

5 large Golden Delicious or Fuji apples, halved, cored, and sliced 1/4-inch thick

5 Bartlett, D’Anjou or Bosc Pears, halved, cored, and sliced 1/4-inch thick

1/2 cup sugar

1 tablespoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 cup dried cranberries

2 tablespoons lemon juice

2 tablespoons all-purpose flour, plus extra for rolling

Pâte sucrée// pie crust – in this case we will use 3- rolled pie crusts (frozen, thawed, pliable)

1 large egg

sugar in the raw for the egg wash

cooking spray

Directions:

  1. Prep a 9x 13 inch baking pan with non stick spray 
  2. Take 2 pie crusts, (frozen, thawed, pliable) & roll out together, into one to fit a 9×13 inch pan on the bottom and up the sides.
  3. Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add apples, pears, sugar, cinnamon, and nutmeg. Gently mix using a rubber spatula or wooden spoon to combine, and lightly sauté, stirring occasionally, until apples and pears are golden and soft, about 15 minutes. Stir in cranberries. 
  4.  Add lemon juice and sprinkle in flour, gently stirring (if the pan seems dry, stir in 1 to 2 tablespoons of water). Scrape up all browned pieces off the pan bottom. 
  5. Prepare a pretty white ceramic (this will look the most beautiful) 9x 13 inch pan & prep the pie crust to line a 13x 19 inch pan. 
  6. On a light floured surface – add two evenly stacked pie crusts – with a floured rolling pin – roll gently to fit the 13×9 inch pan, gently pressing in the top of the crust that rims the top of the pan, by using the prongs of a fork.
  7. Lattice the top portion of the pie – – roll out one final pie crust on a lightly floured surface; lattice by cutting thin diagonal strips across from one corner to another.  
  8. Place the strips across the pie weaving lattice style 
  9. Whisk egg, using a pastry brush, brush a little egg wash onto the very top of the lattice crust and the edges of the pie crust. Sprinkle with sugar in the raw. Carefully cover loosely with foil, making sure to cover the edges of the crust. 
  10. Bake for 50-60 min, remove foil to finish for 5-7 more minutes or until the crust is golden brown on top (keep an eye on the pie at this finishing point). 
  11. Remove from the oven, cool; you may serve warm or at room temperature; the pie will solidify with time and the cranberries will reconstitute. 

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