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This peak-fall-flavored pie is made in a sheet pan, so it’s easier to cut and large enough to feed a crowd. No more struggling cutting a perfect circle for that bottom pie crust, either—it’s a big rectangle that’s much easier to get right on the first try. It’s warm and comforting inside with cranberries, pears, and fresh ginger for zing, and topped with streusel for ultimate buttery, sugary, crunchy goodness. Whipped cream to finish is nice, but a scoop of vanilla ice cream wouldn’t hurt...
2 ½ cups flour, plus more for dusting the work surface
1 teaspoon fine sea salt
1 cup (2 sticks) cold unsalted butter, cubed and chilled again for 15 minutes
½ cup ice water
4 pounds ripe (but still slightly firm) pears (8 large or 12 medium)
1 ½ cups fresh or frozen cranberries
1 small lemon
⅓ cup white sugar
⅓ cup dark brown sugar
3 tablespoons finely grated fresh ginger (from a 3-inch piece, or 1 ½ teaspoons ground dried)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ cup flour
½ teaspoon fine sea salt
1 ½ cups pecan halves
1 cup flour
⅔ cup firmly packed dark brown sugar
1 stick unsalted butter, cubed and chilled
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
1 cup heavy cream
3 tablespoons confectioners sugar
Move over, pumpkin pie! If you make this once, you will make it every year.
Cheese should be an essential part of your Thanksgiving dinner.
Because chicken > turkey for Thanksgiving!
So much s'more than your average dessert.
