Cravings | Gingery Pear-Cranberry Streusel Slab Pie
Gingery Pear-Cranberry Streusel Slab Pie
  • SERVES: 12–16
  • PREP: 1 hour
  • TOTAL TIME: 3 hours (including chilling and cooling)

Warm, comforting sheet pan pie that’s easy to make, cut, and serve for a crowd!

For the Crust:

  • 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

For the Filling:

  • 4

    pounds ripe (but still slightly firm) pears (8 large or 12 medium)

  • 1 ½

    cups fresh or frozen cranberries

  • 1

    small lemon

  • cup white sugar

  • 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

For the Streusel Topping and Whipped Cream:

  • 1 ½

    cups pecan halves

  • 1

    cup flour

  • 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

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