Sugar Cookie Pear Slab Pie

This delightful slab pie is as simple to make as it is perfect for sharing with a crowd. With a press-in crust that tastes just like a sugar cookie—no rolling pin required—it’s a gluten-free dessert that’s as festive as the season itself. The filling brings together the natural sweetness of pears and the bright tang of dried cranberries. For a touch of holiday magic, use your favorite cookie cutters to adorn the top, and don’t forget some cheerful sprinkles to finish!

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Sugar Cookie Pear Slab Pie

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 10

Calories 526 kcal

Author Cathy Vogt

Ingredients

• 2 cups gluten-free flour blend
• 1 cup blanched almond flour
• 1 cup sugar
• 1-1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 2 eggs whole
• 1 cup Nutiva Organic Buttery-Flavor Coconut Oil
• 1 tsp. vanilla extract
• 2 Tbsp. water
• 6 pears firm, such as bosc and Bartlett, peeled, sliced into thin 1/4-inch slices
• 3/4 cup dried cranberries
• 1 lemon zest and juice
• 3 Tbsp. cornstarch
• 1 tsp. salt
• 1/2 tsp. cinnamon
• Sprinkles

Instructions

1. Preheat oven to 375 degrees F. Lightly oil 10-1/2 x 15-1/2-inch sheet pan with cooking spray and line with parchment paper, leaving an overlap to lift pie out of pan.
2. In bowl of food processor fitted with S blade, combine flours, sugar, baking powder, salt, ginger and cinnamon; pulse to mix.
3. Add eggs, coconut oil, vanilla extract and water; pulse until dough mixture comes together. Reserve 1/8 of dough mixture in separate bowl for topping and set aside.
4. Place remaining mixture in pan, crumbling pieces to cover bottom of pan evenly and patting down with hands.
5. Roll some dough into thin ropes to create sides and press lightly to seal to bottom.
6. In separate bowl, combine sliced pears, cranberries, lemon zest, lemon juice, cornstarch, salt and cinnamon.
7. Place pear filling into prepared pan with crust, overlapping pears in bottom of pan.
8. Pour remaining liquid and cranberries on top.
9. Bake 25 minutes.
10. Roll out reserved dough and cut out into shapes with small cookie cutters. Place cut-outs on a plate or pan and refrigerate to chill while pie is baking.
11. After 25 minutes, remove pie from oven and arrange decorative dough shapes on top of pie; shake sprinkles over top.
12. Return pie to oven and bake additional 20 minutes until crust is baked through and pears are softened.
13. Let pie cool completely and serve from pan, or remove from pan and place on platter to serve.

Recipe Notes

Get the ingredients you’ll need from Vitacost!

Nutrition Facts

Sugar Cookie Pear Slab Pie

Amount Per Serving

Calories 526 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 19g95%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 33mg11%

Sodium 350mg15%

Potassium 226mg6%

Carbohydrates 69g23%

Fiber 8g32%

Sugar 38g42%

Protein 6g12%

Vitamin A 77IU2%

Vitamin C 6mg7%

Calcium 96mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.