10.21.16
As someone who is still learning about baking, about blogging, about desserts, I definitely look everywhere for inspiration. I often look at many recipes before figuring out the one I think is best, or creating one of my own. But when I Google things like ‘dessert lasagna’ and nothing comes up that looks like what I want to make, I start to get nervous. Is what I’m thinking of impossible? Everything has been done, there is nothing original, just variations, so where is it?? Everything I saw in this genre was a no-bake, involved a lot of cheesecake layers and/or berry compotes. But what I wanted to make was different. Pie crust as the “noodles,” and pears tossed in brown sugar and cinnamon as the “sauce.” I decided to get crazy and try it anyway. And it worked. Par-baking the first two layers to avoid soggy or under-baked crusts, delicious pears in between flakey goodness. It created a fall dessert that can easily feed a crowd. I also always imagine if what I bake can be accompanied by ice cream, yep, it’s almost criminal not to. I think the possibilities of your ‘sauce’ are endless. So start brainstorming.
Eaten with either a fork or with your hands, it’s like the pie that keeps on giving. Pears are everywhere, and while they can be used in pies, or galettes, or cobblers, this is a great option. Especially warm and with that ice cream I mentioned…get out of here. Want to be the hit at family Thanksgiving? Forget the pies, pull this baby out! You’ll almost convince your family they want to spend more time together!
And Bartlett pears are great for baking! The best pear for baking seems to be voted the Anjou, but when you think of that juicy ‘pear’ flavor, I think Bartlett is where it’s at.
I made this on a day when I got home from work and quickly lost daylight. But I thought a few pictures in process regardless of pristine lighting was helpful.
The next morning, this dessert was just as tasty, and just as beautiful with a golden brown crust. I used a new method I found from Inspired Taste and, as promised, it created flakey, buttery, delicious pie crust. This is one of my new favs for sure. Adding in the flour in parts, and then folding in the water by hand was a little more manual labor, but all the crusts were consistent and perfect! Tough to argue.
Look at those layers!!! So distinct! I am so glad that previous pie baking experiences lead me to a recipe that ended up working. No sogginess. Each layer perfectly baked. So you want to bring dessert to a party, or have some friends over and make sure everyone gets a bite?? I got you!!! You’re welcome.
Dessert Pear Lasagna
Ingredients
For the Crusts
- 3 3/4 cups flour
- 1 1/2 tsp salt
- 1 1/2 Tbsp sugar
- 1 1/2 cups butter
- 9-12 Tbsp ice cold water
For the Filling
- 8-9 Barlett pears, peeled, cored and sliced
- 2-3 Tbsp lemon juice
- 2 Tbsp cornstarch
- 2 Tbsp cinnamon
- 1/4 tbsp nutmeg
- 1/3 cup brown sugar
- 2 Tbsp white sugar, plus extra for sprinkling
- 1 egg (for wash)
Instructions
For the Crusts
- Put salt, sugar and 3/4 of flour into food processor. Pulse on low to allow butter to break up and be coated in flour, almost becoming a paste
- Add in remaining flour and pulse on low to fully combine, scrape down sides as necessary
- Dump contents into a large bowl and slowly add a little water at a time, using your hands or a spatula to fold together until a dough forms
- Once it comes together, divide into three equal parts and wrap tightly in plastic wrap, chilling for at least two hours but up to two days
To Assemble
- Preheat oven to 400 degrees, let all crusts sit out at room temperature about 5 minutes before rolling each out
- In a large bowl, place sliced pears and lemon juice, toss to combine
- Add in the rest of filling ingredients and toss to evenly coat the pears, set aside
- In a 9×13 baking dish, roll out the first pie crust and line the bottom of dish
- Place foil or parchment paper and pie weights on top of the crust, baking for 15 minutes
- Once par baked, remove paper and weights and evenly spread out half of filling on top of first crust
- Roll out second pie crust, carefully lay over filling, place parchment paper or foil and pie weights on top of second crust and par bake another 15 minutes
- Remove from oven, remove paper and weights, and spread out remainder of filling top of crust
- Roll out third pie crust, place over filling, crimp or fold over edges of top crust
- Brush with egg wash, sprinkle with sugar, and cut slits along the top
- Bake for 15 minutes, decrease temperature to 350 and bake another 10-15 minutes, top should be golden brown and juices will be bubbling
- Allow to cool before enjoying, or wrap tightly with plastic wrap and enjoy for up to two days at room temperature
P.S.
*If your food processor is too small to make all three crusts at once, make them one at a time, or (like I did), make two, and then make the third separately. Simply divide the pie crust ingredients into 3 and it should be fine.
Adapted from Inspired Taste
