Pear-Butterscotch Slab Pie

Name: Pear-Butterscotch Slab Pie
Yield: Serves 18 to 24
Ingredients: 2 recipes, recipe; 7 pounds ripe but firm, Bosc pears, peeled, halved, cored, and sliced ¼ inch thick; ¼ cup (1¾ ounces), sugar; ½ teaspoon, table salt; ¼ cup, instant tapioca, ground; 1 teaspoon, ground cinnamon; ¼ teaspoon, ground cloves; ¼ teaspoon ground, star anise; 2 recipes, recipe, divided; 1 , large egg, lightly beaten with 1 tablespoon water

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Desserts or Baked Goods

Fruit

Dessert Pies

When it comes to fall desserts, pears are the neglected siblings of apples, with apple concoctions far outnumbering those where pears are the star.

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES18 to 24

TIME2¾ hours, plus 1 hour chilling, and 2 hours cooling

A cookbook recipe exclusively for All-Access members from The Perfect Pie

WHY THIS RECIPE WORKS

But pears can be more than just poached, and we set out to develop a beautiful slab pie featuring the other fall fruit. Firm but ripe Bosc pears gave our filling the best texture and didn't make the crust soggy. We matched the floral sweetn...

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