Puff Pastry Pear Slab Pie
Servings: 6
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.
Notes
*If the top puff pastry is slightly smaller than the bottom, gently pull the edges of pastry with a fork to stretch the pastry.