Sugar Cookie Pear Slab Pie
- 2 cups gluten-free flour blend
- 1 cup blanched almond flour
- 1 cup sugar
- 1-1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 2 eggs (whole)
- 1 cup Nutiva Organic Buttery-Flavor Coconut Oil
- 1 tsp. vanilla extract
- 2 Tbsp. water
- 6 pears (firm, such as bosc and Bartlett, peeled, sliced into thin 1/4-inch slices)
- 3/4 cup dried cranberries
- 1 lemon (zest and juice)
- 3 Tbsp. cornstarch
- 1 tsp. salt
- 1/2 tsp. cinnamon
- Sprinkles
- Preheat oven to 375 degrees F. Lightly oil 10-1/2 x 15-1/2-inch sheet pan with cooking spray and line with parchment paper, leaving an overlap to lift pie out of pan.
- In bowl of food processor fitted with S blade, combine flours, sugar, baking powder, salt, ginger and cinnamon; pulse to mix.
- Add eggs, coconut oil, vanilla extract and water; pulse until dough mixture comes together. Reserve 1/8 of dough mixture in separate bowl for topping and set aside.
- Place remaining mixture in pan, crumbling pieces to cover bottom of pan evenly and patting down with hands.
- Roll some dough into thin ropes to create sides and press lightly to seal to bottom.
- In separate bowl, combine sliced pears, cranberries, lemon zest, lemon juice, cornstarch, salt and cinnamon.
- Place pear filling into prepared pan with crust, overlapping pears in bottom of pan.
- Pour remaining liquid and cranberries on top.
- Bake 25 minutes.
- Roll out reserved dough and cut out into shapes with small cookie cutters. Place cut-outs on a plate or pan and refrigerate to chill while pie is baking.
- After 25 minutes, remove pie from oven and arrange decorative dough shapes on top of pie; shake sprinkles over top.
- Return pie to oven and bake additional 20 minutes until crust is baked through and pears are softened.
- Let pie cool completely and serve from pan, or remove from pan and place on platter to serve.
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