Rating: 3.5 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
bake:
50 mins
total:
1 hr 35 mins
Servings:
24
Yield:
24 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow cookie dough to stand at room temperature 10 minutes. Preheat oven to 375°F. Place cookie dough in a bowl. Knead the 2/3 cup flour and 1/2 tsp. of the apple pie spice into dough.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

242 calories; fat 10g; cholesterol 16mg; saturated fat 4g; carbohydrates 37g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 21g; protein 2g; vitamin a 175.6IU; vitamin c 2.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; folate 31.1mcg; sodium 153mg; potassium 117mg; calcium 17mg; iron 1.3mg.
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