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