Lattice-Topped Pear Slab Pie

Directions

• In a small bowl, beat butter, cream cheese, sugar and salt until blended. Gradually beat in flour. Divide dough in 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight.
• Preheat oven to 350°. For filling, in a large bowl, combine sugar, flour and lemon zest. Add pears and candied fruit; toss to coat.
• On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; add filling.
• Roll out remaining dough to a 1/8-in.-thick rectangle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry. Brush pastry with milk; sprinkle with coarse sugar.
• Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.