Spiced Pear-Pomegranate Pan Pie

You won't need your pie pan to make this yummy pear pie recipe! Made in a 15x10-inch baking pan, no one will be left without a slice when you make this fall pie.

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3.5 by 16 people

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  • Makes: 24 servings
  • Serving Size: 1 bar
  • Makes: 24 bars
  • Prep: 45 mins
  • Bake: 50 mins 375°F

Spiced Pear-Pomegranate Pan Pie

Directions

  1. Allow cookie dough to stand at room temperature 10 minutes. Preheat oven to 375 degrees F. Place cookie dough in a bowl. Knead the 2/3 cup flour and 1/2 tsp. of the apple pie spice into dough.
  2. On a lightly floured surface roll dough out to 1/8-inch thickness. Using a variety of lightly floured leaf-shape cutters, cut dough into shapes, rerolling dough as needed.
  3. Lightly coat a 15x10-inch baking pan with cooking spray. In a medium bowl toss together gingersnaps and melted butter. Press crumb mixture into bottom of prepared pan. Bake 5 minutes. Cool on a wire rack.
  4. In a large bowl combine granulated sugar, the 2 Tbsp. flour, and remaining 1 tsp. apple pie spice. Add pears, pomegranate seeds, and vanilla. Toss gently to coat pears with sugar mixture. Add to crust-lined pan. Top with sugar cookie cutouts (keep smaller cutouts nearer the center). Brush cutouts with lightly beaten egg; sprinkle with turbinado sugar.
  5. Bake 30 minutes. Cover loosely with foil; bake 20 to 25 minutes more or until pear filling is bubbly and cookie leaves are golden brown. Cool on a wire rack.
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Nutrition Facts (Spiced Pear-Pomegranate Pan Pie)

  • Per serving:
  • 242 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 16 mg chol. ,
  • 153 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 21 g sugar ,
  • 2 g pro.

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