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Lattice-Topped Pear Slab Pie

A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona
  • Total Time
    Prep: 30 min. + chilling Bake: 40 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon zest
  • 8 cups thinly sliced peeled fresh pears (about 7 medium)
  • 1 cup chopped mixed candied fruit
  • 1 tablespoon 2% milk
  • 3 tablespoons coarse sugar

Directions

  • In a small bowl, beat butter, cream cheese, sugar and salt until blended. Gradually beat in flour. Divide dough in 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight.
  • Preheat oven to 350°. For filling, in a large bowl, combine sugar, flour and lemon zest. Add pears and candied fruit; toss to coat.
  • On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; add filling.
  • Roll out remaining dough to a 1/8-in.-thick rectangle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry. Brush pastry with milk; sprinkle with coarse sugar.
  • Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 239 calories, 11g fat (7g saturated fat), 30mg cholesterol, 151mg sodium, 35g carbohydrate (21g sugars, 2g fiber), 2g protein.

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