A flaky, buttery crust with a creamy almond frangipane filling and tender, juicy pears on top.
This Vanilla Bean Pear Frangipane Slab Pie is a delightful twist on traditional pies, featuring a buttery crust filled with creamy frangipane and juicy pears, all enhanced with the warm aroma of vanilla bean.
Why you'll want it now, The perfect blend of creamy, fruity, and nutty flavors makes this pie irresistible.
Why this recipe works
The combination of a flaky pie crust with creamy almond frangipane and ripe pears creates a harmonious texture and flavor. The vanilla bean adds a depth of flavor that pairs beautifully with the natural sweetness of the pears.
Equipment
Mixing bowls
Rolling pin
12 x 8 in (30 x 20 cm) baking sheet
Parchment paper
Pastry brush
Knife
How to make it
Preheat your oven to 375°F (190°C).
In a large bowl, combine flour, sugar, and salt for the crust. Add cubed butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
Roll out the chilled dough on a floured surface to fit the baking sheet. Transfer the dough to the sheet, pressing it into the corners.
For the frangipane, beat butter and sugar until creamy. Add eggs, vanilla bean paste, and salt, mixing well. Stir in almond flour until smooth.
Spread the frangipane evenly over the prepared crust.
In a bowl, toss pear slices with lemon juice, sugar, and cinnamon. Arrange over the frangipane layer.
Bake for 45-50 minutes, or until the crust is golden and the pears are tender.
Cool slightly before serving.
Enjoy the warm, inviting flavors of this Vanilla Bean Pear Frangipane Slab Pie, perfect for gatherings or a cozy night in.
How you'll know it's ready
The pie is ready when the crust is golden brown and the pears are tender and slightly caramelized on the edges.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as listed. Convection users should lower the temperature to 350°F (175°C) and start checking for readiness a few minutes early.
Troubleshooting
If the crust is too crumbly, add a bit more ice water, one tablespoon at a time.
To prevent a soggy bottom, ensure the frangipane is spread evenly and the pears are not overly juicy.
If the edges are browning too quickly, cover them with foil halfway through baking.
For a smoother frangipane, ensure all ingredients are at room temperature before mixing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days for best texture.
Make ahead
The pie crust can be prepared and chilled up to 2 days in advance. The entire pie can be assembled and refrigerated overnight before baking.
Variations
Use apples instead of pears for a different flavor.
Add a touch of nutmeg to the pear topping for added warmth.
Drizzle with honey before serving for extra sweetness.
Frequently asked questions
Can I use a different fruit?
Yes, apples or stone fruits like peaches work well as substitutes.
How do I prevent the crust from getting soggy?
Ensure the frangipane is evenly spread and avoid over-soaking the pears.
Can I freeze this pie?
Yes, you can freeze the baked pie. Wrap it tightly and store for up to 2 months.
What is frangipane?
Frangipane is a sweet almond cream used as a filling in pastries.
Nutrition Facts
Per serving: 1 slice (100 g)
Calories340
Total Fat21 g
Saturated Fat10 g
Cholesterol65 mg
Sodium100 mg
Total Carbohydrate34 g
Dietary Fiber3 g
Total Sugars20 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
