The best of the holidays all in one slab pie – tart cranberries and juicy pears on top of a fragrant rosemary and sweet sugar cookie crust.
I know I said that I was done posting new recipes for 2020, but I stupidly shared photos of this slab pie I made, with full intention of not sharing it until November 2021. You’d think I had learned after the same thing happened with the fruit cake banana bread but here we are again.
Here’s hoping you still have motivation to cook anything because this one is truly worth your time (and it’s not that hard to whip up).
I already love galettes partly due to their rustic ease and the other part due to the increased crust to filling ratio, and slab pies are right up there for the same reason. Honestly, I really should make less traditional pies and more of those, but then again I did just buy a really cool new pie pan… but I digress.
Just like my pumpkin slab pie this baby has a sugar cookie crust, but this time with some added fresh rosemary because it’s amazing. Seriously, this pie would be good enough on its own but damn that crust is necessary now that I’ve had it.
The sweetness of the crust and pears balance with the tartness of the cranberries and aromatics of the rosemary. I almost added a flavored whipped cream on top but honestly this can stand alone.
Or try it with a dollop of plain fresh whipped cream. I did try it with a scoop of vanilla ice cream as well but I think I prefer the whipped cream or nothing at all.
So before you swear off dessert and stop baking, please give this one a chance. It would be the perfect treat to bring in the new year with a glass of champagne if you so desire. Or maybe a cran-merry vodka?
However you celebrate the end of 2020, here’s to hoping the light is at the end of the tunnel of all this madness!
Four years ago: Best of 2016
Six years ago: Orange Glazed Green Beans and Butternut Squash
Seven years ago: Almond-Pear Panino
Nine years ago: Creamy Grape Dessert
- 3 cups fresh cranberries
- 4 pears, peeled pitted and evenly sliced
- 1/4 cup sugar
- 2 Tbsp fresh orange juice
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 Tbsp fresh chopped rosemary
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees with rack on bottom third of the oven. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
- In a large bowl, combine the cranberries and pears. Gently toss with the sugar, orange juice, and cinnamon - set aside.
- In another large bowl, cream together the butter and sugar. Blend in the egg.
- In a medium bowl, sift together the flour, rosemary, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
- Press the dough evenly into the bottom and up the side of the prepared baking pan. Pour filling evenly over the crust.
- Bake for 50-60 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream*.
* Best served the same day or within 24 hours.
Source: Adapted from my Sugar Cookie Pumpkin Pie Bars and Blueberry Peach Brie Slab Pie.