Pear-Almond Slab Pie

What's a "slab" pie? I used to call them "pie bars" because they are really just pie ingredients baked in a jelly-roll pan and cut into squares for serving. Slab pies are great to make for a crowd because you can cut them into 24 servings (a pie will serve 6 to 8), they are easier to transport than four pies and you don't have to flute the edges of the crust.

Ingredients:


Prep Time:

Start to Finish:


6 servings


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 package (2.5 oz) sliced almonds (about 2/3 cup)
1 tablespoon Gold Medal® all-purpose flour
¼ cup sugar
3 tablespoons butter, softened
1 egg
½ teaspoon vanilla
1/8 teaspoon almond extract
4 small or 3 large ripe pears, peeled, thinly sliced
2 tablespoons sugar
3 cups ice cream, if desired


Directions:

Heat oven to 400°F. Line cookie sheet with parchment paper. Remove pie crust form pouch; unroll on parchment paper. Roll to 11-inch square. Cut ½-inch wide strips of crust from each side of square. Brush edges of dough with water; place dough strips along each edge to create border. Crimp edges of crust with fingers, if desired.

Reserve 2 tablespoons almonds. In food processor bowl with metal blade, place remaining almonds, flour and ¼ cup sugar. Cover; process until almonds are finely ground. Add butter, egg, vanilla, salt and almond extract. Cover; process until a smooth paste forms. Spread almond mixture over crust.

Arrange pear slices over almond mixture in 3 or 4 rows. Sprinkle reserved almonds over pears. Sprinkle 2 tablespoons sugar over top. Bake 25 to 28 minutes or until crust is golden brown.

Tips:
Pears must be very ripe for the best flavor and appearance. If they are not ripe enough, they will brown while baking and will have a dry texture.
Serve with ice cream. The ice cream, in the photo below, is Brown Sugar Ice Cream that I made to serve with the pie.

Click Here for the tutorial for this recipe.


Source: bettycrocker.com / Andi Bidwell

Raspberry-Almond Pear Tart

Vanilla wafer crumbs and almonds add flavor and texture to this raspberry and pear tart.

Ingredients:

• 1/2 (15-ounce) package refrigerated piecrusts
• 1/3 cup seedless raspberry jam
• 6 tablespoons butter, softened and divided
• 4 large pears, peeled and quartered
• 1/4 cup sugar
• 1 large egg 
• 1/2 cup vanilla wafer crumbs
• 1/2 cup ground toasted almonds
• 1/4 teaspoon almond extract

Directions:

1. Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2. Bake at 400° for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.
4. Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
5. Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.

Southern Living
OCTOBER 2005

 

Apple-Pear Salad With Maple-Pecan Bacon

Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!

Ingredients:

• 8 thick bacon slices $
• 1/4 cup maple syrup
• 1 1/2 cups finely chopped pecans $
• 2 (5-oz.) packages gourmet salad greens
• 1 large Bartlett pear
• 1 large Gala apple $
• 1 cup halved seedless red grapes $
• 4 ounces Gorgonzola cheese, crumbled
• Cranberry Vinaigrette

Direction:

1. 1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
2. 2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
3. 3. Serve salad with Cranberry Vinaigrette.

Southern Living
OCTOBER 2011