Pear Cranberry Slab Pie

marthastewart.com

Sonya Terjanian

3 ¾ cups all-purpose flour, plus more for rolling

2 ½ teaspoons coarse salt

1 ½ teaspoons granulated sugar

3 sticks cold unsalted butter, cut into small pieces

½ cup ice water, plus more if needed

1 ½ cups pecan halves, toasted and chopped (about 1 ½ cups)

1 ½ cups all-purpose flour

1 cup old-fashioned rolled oats

1 ½ teaspoons coarse salt

2 sticks unsalted butter, softened

½ cup packed light-brown sugar

1 cup granulated sugar

5 ¼ pounds firm-ripe Bosc or Anjou pears (about 12), peeled, cored, and cut into ½-inch wedges

4 teaspoons fresh lemon juice

1 vanilla bean, seeds scraped

1 cup granulated sugar

¼ cup all-purpose flour

½ teaspoon coarse salt

1 ¼ teaspoons ground cinnamon

2 cups fresh or unthawed frozen cranberries

Directions at marthastewart.com

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