LATTICE-TOPPED PEAR SLAB PIE

Lattice-Topped Pear Slab Pie image

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

Provided by Taste of Home

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 13

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

Steps:

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 : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.