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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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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