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Caramel Pear and Nectarine Slab Pie

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A big “slab pie” with pears, nectarines and a creme fraiche caramel sauce.

Ingredients

For the créme fraîche caramel:
1 cup (200g) granulated sugar
¼ cup water
1 tsp sea salt
½ cup (115g) unsalted butter, cut into tbsp-sized pieces
1 vanilla bean, split lengthwise and seeds scraped from the pod
½ cup (115g) créme fraîche, at room temperature

For the crust:
5½ cups (680g) all purpose flour, divided
2 tsp coarse kosher salt, divided
2¼ cups (510g) very cold unsalted butter, divided
3 tbsp apple cider vinegar
1 cup ice
1 cup water

For the filling:
3.5 lbs pears and nectarines (about half and half), cored and sliced into ¼-inch slices
¼ cup (50g) granulated sugar
⅓ cup (42g) all purpose flour
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
juice of ½ a lemon (about 4 tsp)
½ cup créme fraîche caramel sauce
1 large egg, beaten (for egg wash)
2 tbsp turbinado sugar

Instructions

View the full recipe at Cake Over Steak →