My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.
The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.
This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.
It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.
For the Crust:
- 1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
- 2 large egg yolks
- 2 1/2 cups (355 g) all-purpose flour, plus more for dusting
- 2 T granulated sugar
- 1 tsp fine sea salt
- 2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces
For the Apple-Pear Filling:
- 8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
- 1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
- 1/3 cup (65 g) light brown sugar
- 1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
- 3 T cornstarch
- 1 tsp freshly squeezed lemon juice
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp fine sea salt
- 2 T unsalted butter, melted
- 1 T brandy (I omitted it)
- 1 tsp pure vanilla extract
For the Egg Wash:
- 1 large egg
- pinch of fine sea salt
- 1 T (15 g) water
For the Cream Cheese Glaze:
- 2 oz (57 g) cream cheese, at room temperature
- 2 T whole milk
- 1/2 tsp pure vanilla extract
- pinch fine sea salt
- 1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar
To Make the Crust:
- In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
- In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
- Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
- Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
- With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
- Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
- Cover and refrigerate until cool but still soft, about 45 minutes.
- On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
- Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
- Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.
To Make the Filling:
- Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
- Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
- In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.
To Make the Egg Wash:
- Whisk the egg, salt, and water together in a small bowl; set aside.
- Fill the prepared pie shell with the pear-apple mixture and smooth the top.
- Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
- Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
- Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
- Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
- Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
- When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
- Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
- Transfer the pan to a wire rack and let cool while you make the icing.
To Make the Cream Cheese Glaze:
- In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
- Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
- Once the bars are cool, top them with the glaze; spread to the edges.
Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.