The secret to the filling’s deep, rich flavor begins with cooking half of the pears with maple syrup until they are caramelized and reduced to a thick purée. Folding in lemon, ginger, and more pears injects bright, fresh notes that balance out the richness. The buttery cream cheese dough is laced with cornmeal and poppy seeds, giving it a subtle, nubby texture and making it a perfect complement to the filling.
Make Ahead Tips
The dough can be made and refrigerated for up to 2 days or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
The filling can be made, covered, and refrigerated for up to 2 days.
For a special finishing touch, sprinkle the top with confectioners’ sugar and serve with vanilla, cinnamon, or maple ice cream.
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I have only just started making slab pies & I truly love the fruit to crust ratio. Pears & Maple? Doesn't get any better than that! Thanks for sharing 🤗
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