Pear-Butterscotch Slab Pie

Instructions

Cook along with these step-by-step instructions

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BUTTERSCOTCH SAUCE

Heat sugar, corn syrup, butter, and water in medium saucepan over medium-high heat, stirring often, until sugar is fully dissolved, about 2 minutes. Continue to cook, without stirring, until sugar is fully dissolved, about 2 minutes. Off heat, carefully stir in cream and vanilla; mixture will bubble and steam. Continue to stir until sauce is smooth. Let cool slightly. (Sauce can be refrigerated for up to 2 weeks; gently warm in microwave, stirring every 10 seconds, until pourable, before using.)

PIE

Line rimmed baking sheet with parchment paper. Roll each dough square into 16 by 11‐inch rectangle on floured counter; stack on prepared sheet, separated by additional sheets of parchment. Cover loosely with plastic wrap and refrigerate until dough is firm but still pliable, about 10 minutes.
Using parchment as sling, transfer 2 chilled dough rectangles to counter; discard parchment. Spray second rimmed baking sheet with vegetable oil spray. Starting at short side of 1 dough rectangle, loosely roll around rolling pin, then gently unroll over half of long side of prepared sheet, leaving about 2 inches of dough overhanging 3 edges. Repeat with second dough rectangle, unrolling it over empty side of sheet and overlapping first dough piece by ½ inch.
Ease dough into sheet by gently lifting edges of dough with your hand while pressing into sheet bottom with your other hand. Brush overlapping edge of dough rectangles with water and press to seal. Trim overhang to ½ inch beyond edge of sheet. Tuck overhang under itself; folded edge should rest on edge of sheet. Crimp dough evenly around edge of sheet. Cover loosely with plastic and refrigerate until firm, about 30 minutes.
Using parchment as sling, transfer remaining 2 dough rectangles to counter. Using cookie cutters, cut as many shapes from dough rectangles as you can. Reserve dough scraps for another use. Return cutouts to sheet, still on parchment, and cover loosely with plastic. Refrigerate until firm, about 30 minutes.
Meanwhile, adjust oven racks to lower-middle and lowest positions and heat oven to 375 degrees. Toss pears, sugar, and salt together in large bowl. Let sit, tossing occasionally, until pears release their juices, about 30 minutes.
Working in batches, drain pears thoroughly in colander, discarding juices; transfer to large bowl and discard juices. Whisk tapioca, cinnamon, cloves, and star anise together in small bowl, then add to pears and toss to combine. Spread pear mixture evenly over chilled dough-lined sheet, then drizzle evenly with 1 cup butterscotch sauce. Arrange cutouts evenly over fruit, being careful not to overlap more than 2 cutouts. Brush cutouts with egg wash.
Place large sheet of aluminum foil directly on lower rack (to catch any bubbling juices). Place pie on upper rack and bake until crust is deep golden brown and juices are bubbling, 1 hour to 1 hour 10 minutes, rotating sheet halfway through baking. Let pie cool on wire rack until filling has set, about 2 hours. Serve, passing remaining butterscotch sauce separately.