Cranberry-Pear Slab Pie
3 batches Simply Pie Crusts (see related recipe)
2¼ pounds firm, ripe Bartlett pears, peeled and sliced
2 cups fresh cranberries
1 tablespoon orange zest
¾ cup fresh orange juice
1/8 teaspoon table salt
1 cup plus 2 Tbsp. sugar, divided
¼ cup brandy
1 tablespoon cornstarch
1 cup sweetened dried cranberries
1 cup chopped toasted walnuts
1 large egg, lightly beaten
½ teaspoon ground cinnamon
Prepare all 3 recipes of Simply Pie Crust through step 1, dividing dough into 2 equal parts, and forming each part into a rectangle before chilling. (Each rectangle will contain 1½ recipes dough.) Heat oven to 375 degrees.
Combine pears, fresh cranberries, orange juice and zest, salt and 1 cup sugar in a large saucepan; cook over medium heat, stirring occasionally, 5 minutes or until cranberry skins begin to split.
In a small bowl, combine brandy and cornstarch, stirring until smooth. Stir into pear mixture. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 1½ minutes or until thickened. Remove from heat; stir in dried cranberries and walnuts.
Roll 1 portion of dough into a 17-by-12-inch rectangle on a lightly floured surface; transfer dough to a 15-by-10-inch jellyroll pan, pressing dough into bottom and up sides of pan, allowing edges of dough to extend over sides of pan. Spoon pear mixture into prepared crust.
Roll remaining portion of dough into a 16-by-11-inch rectangle on a lightly floured surface; slide a large baking sheet under dough. Slide dough onto pie filling; fold edges under, and crimp sealing to bottom pie crust. Cut 15 circular openings in top for steam to escape; brush with egg. Stir together cinnamon and remaining 2 tablespoon sugar; sprinkle over pie crust.
Bake 43-45 minutes or until crust is golden brown. Cool 10 minutes before serving.
Serves 10 to 12.
“Southern Living’s The Southern Pie Book” by Jan Moon (Oxmoor House, 2013)