Pear Cranberry Slab Pie

Adapted from: Martha Stewart Living, November 2013

3 hours 45 mins  45 mins  12?

TOTAL TIME    PREP  SERVINGS

INGREDIENts 

Pie Crust

1.9 cups flour, plus more for rolling
3/4 teaspoons coarse salt
3/4 teaspoons granulated sugar 

1/2 cup ice water, plus more if needed
1 1/2 sticks cold unsalted butter, cut into small pieces

Crumble Topping:

3/4 cups pecan halves, toasted and chopped (about 3/4 cup)
1/2 cup old-fashioned rolled oats
3/4 cups all-purpose flour

1 stick unsalted butter, soft
3/4 tsp salt

1/2 cup packed brown sugar

1/4 cup granulated sugar

Filling

2 lb firm Anjou pears about 5 peeled , cored cut into 1 cm wedges
2 tsp lemon juice
Unfortunately, I had no 1/2 vanilla bean so vanilla extract will have to do.

1/8 cup flour

1/2 cup sugar. I will probably mix brown with white

3/4 tsp cinnamon

1/4 tsp salt
2 cups cranberries

DIRECTIONS

1. 
   

   1. Piecrust
   

   I made the dough by hand.

    Place flour, salt, and sugar to combine.

   Cut in butter until mixture resembles coarse meal with some blueberry-size clumps.

   Add ice water and mix until just incorporated.

   Squeeze a small amount of dough to make sure it holds together.

   If dough is too dry, add more ice water, 1 tablespoon at a time.

   Turn out dough onto a piece of plastic wrap.

    Bring edges of wrap together to gather dough and form into a flat rectangle. Refrigerate at least 1 hour and up to 2 days.

   Let dough stand at room temperature until pliable, then roll out to a 11-by-9 inch rectangle on a lightly floured surface.

   Fit into a 8-by-9-inch rimmed baking sheet, tucking overhang under all around pan.

   Refrigerate at least 1 hour and up to 8 hours.
2. 
   

   2. Crumble topping:
   Stir together pecans, flour, oats, and salt.
    Beat together butter and sugars until creamy.
   Add pecan mixture and work mixture with your fingers until it forms clumps. Refrigerate until ready to use or up to 1 week.
3. 
   

   3. Filling:
   

   Preheat oven to 400 degrees.

   Combine pears, lemon juice, and vanilla-bean seeds.

    Stir in sugar, flour, salt, and cinnamon.

   Spread mixture evenly in crust; top with cranberries.
4. 
   

   4. Crumble large clumps of topping evenly over filling.
   Bake pie until crumble is golden brown (check after about 20 minutes and tent with foil if browning too quickly) and filling is bubbling, about 1 hour.
   Let cool on a wire rack at least 1 hour before cutting into squares.

COOK'S NOTES

Pie can be made 1 day ahead and stored at room temperature.

https://www.marthastewart.com/1035237/pear-cranberry-slab-pie