Apple pears are in season, so I decided to bake a puff pastry pear slab pie. I know this is my third post in a row with a puff pastry recipe, but you can’t go wrong with pies and tarts made with puff pastry.!
What Are Apple Pears?
Apple pears or Asian pears are round apple shaped pears that are pale green, gold or bronze in color. Their popularity has been growing in the U.S. recently, and I see them in the produce section of grocery stores everywhere not just in Asian grocery stores.
They have long been enjoyed in countries like China, Korea and Japan and have crispy, juicy, firm flesh similar to most apples. Apple Pears have light, refreshing flavor which makes it perfect for puff pastry pie filling!
How to Make Apple Pear Filling for Slab Pie
Just like you would for an apple filling, simmer pear segments with some lemon juice, sugar and ground cinnamon:
- Cook sliced pears and lemon juice for 5 minutes over medium heat.
- Reduce heat to low and stir in cinnamon and sugar to the skillet.
- Simmer for 20-25 minutes or until pears are tender!
Be careful not to overcook the pears! Apple pears are firm and crisp, but like other pear variety, they are delicate. Pears are not very tasty when they become too soft and gooey!
Assembling the Puff Pastry Pear Slab Pie
Slab pie assembly is very easy, it just takes few steps. I also like to cut slits on the top puff pastry all the way across to elevate the look of this slab pie!
- Roll out frozen puff pastry sheet that has been thawed in fridge to a 14½” x 8½’ rectangle. For tips on handling frozen puff pastry, see my post on Peach and Blackberry Tarts!
- Cut the rectangle in half so you end up with two 14½” x 4¼” puff pastry rectangles.
- Cut 16 slits (2″ long) across one of the puff pastry rectangles with a knife and leave ½” space between slits.
- Transfer the puff pastry rectangle (one without slits) onto the baking sheet so you can arrange apple pear slices snugly across the puff pastry.
- Take puff pastry with slits and place over the other puff pastry and seal the edges of the pastry with a back of fork.
- Brush pastry with egg wash and bake for 18-20 minutes.
If for whatever reason, your top puff pastry, (one with slits) turns out to be slightly smaller than the bottom puff pastry, don’t worry. Take your fork and gently pull the edges of top puff pastry so it will stretch.
Voila! I got this golden flaky, buttery and moist Pear Slab Pie in just 20 minutes!
Puff Pastry Pear Slab Pie is a Pretty Accompaniment for Tea
Just like all lovely tarts and pies, serve this puff pastry pear slab pie for dessert, breakfast or as an accompaniment for tea which is what I served for a friend who loved it! To get into the seasonal mood, I served the warm delicious slab pie and cup of tea in my fall themed Spode pieces; Pink Tower and Delamere Brown. You can find vintage Pink Tower pieces on platforms like Etsy, Ebay, and new Delamere pieces from Spode or Wayfair to name a few!
Puff Pastry Pear Slab Pie
Ingredients
- 2 small apple pears peeled, cored and slice each pear into eight segments.
- juice of ½ lemon
- ½ tsp cinnamon
- ¼ cup cane sugar
- 1 sheet frozen puff pastry, thawed in fridge.
- 1 egg for egg wash
Instructions
- Heat medium skillet over medium heat and add apple pear slices. Stir in lemon juice and cook for 5 minutes. Reduce heat to low and stir in sugar and cinnamon and let it simmer for 20-25 minutes, stirring occasionally until pears are tender. Once tender, turn off heat and let it cool.
- Line baking sheet with parchment paper and turn on oven to 400°.
- On a floured surface, roll out puff pastry into 14½" x 8½' rectangle and cut the rectangle in half so you end up with two 14½" x 4¼" puff pastry rectangles. Cut 16 slits (2" long) across one of the puff pastry rectangles with a knife and leave ½" space between slits.
- Transfer the puff pastry rectangle (one without slits) onto the baking sheet and arrange apple pear slices snugly across the puff pastry.
- Take puff pastry with slits and place over the other puff pastry. * Seal the edges of the pastry with a back of fork, brush pastry with egg wash and bake for 18-20 minutes or until pastry is golden brown.
- Cool the pastry for 10-15 minutes on a cooling rack then serve.
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