Apple/Pear Slab Pies
Preheat oven to 375°
1 box Pepperidge Farms Puff Pastry
2 medium Apples, cored and sliced 1/3"
2 small-medium Pears, cored and sliced 1/3"
(or cheat and use canned pie fillings)
2T lemon juice
1/2c brown sugar
1t cinnamon
4T butter
1 egg lightly beaten for wash
Coarse sugar
Chopped nuts, walnuts or pecans (optional)
Remove pastry from box/wrapper and let thaw
Pour lemon juice over fruit, mix to cover, pour off excess
Melt butter, combine with brown sugar and cinnamon
In a skillet combine fruit and sugar mix, cook till fruit is lightly caramelized
Remove from heat and let cool
Lightly flour your work surface and roll out pastry to approx 12"x18"
Cut it in half lengthwise.
Fill center of first piece of pastry with fruit leaving at least a 1" border.
*Option: Add chopped nuts to fruit.
Egg wash edges and cover with second piece of pastry, seal edges and cut slits in top, egg wash the whole pastry and sprinkle generously with coarse sugar.
Or after cooking in lieu of the coarse sugar a thick powdered sugar glaze can be applied after they've cooled.
Cook till pastry puffs and is golden brown
Preheat oven to 375°
1 box Pepperidge Farms Puff Pastry
2 medium Apples, cored and sliced 1/3"
2 small-medium Pears, cored and sliced 1/3"
(or cheat and use canned pie fillings)
2T lemon juice
1/2c brown sugar
1t cinnamon
4T butter
1 egg lightly beaten for wash
Coarse sugar
Chopped nuts, walnuts or pecans (optional)
Remove pastry from box/wrapper and let thaw
Pour lemon juice over fruit, mix to cover, pour off excess
Melt butter, combine with brown sugar and cinnamon
In a skillet combine fruit and sugar mix, cook till fruit is lightly caramelized
Remove from heat and let cool
Lightly flour your work surface and roll out pastry to approx 12"x18"
Cut it in half lengthwise.
Fill center of first piece of pastry with fruit leaving at least a 1" border.
*Option: Add chopped nuts to fruit.
Egg wash edges and cover with second piece of pastry, seal edges and cut slits in top, egg wash the whole pastry and sprinkle generously with coarse sugar.
Or after cooking in lieu of the coarse sugar a thick powdered sugar glaze can be applied after they've cooled.
Cook till pastry puffs and is golden brown





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