Pear Cream Cheese Squares

For the Crust:
3/4 cup cold butter, cut into 1/2-inch pieces
2 cups all-purpose flour
1/4 cup icing sugar
3 tbsp water

For the Filling:
12 oz. cream cheese, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
6 cups pear or apple slices, cut 1/4 inch thick
1/3 cup granulated sugar
1 tsp cinnamon
2 tbsp cornstarch
1 tbsp lemon juice

For the Topping:
3/4 cup cold butter, cut into 1/2-inch pieces
1 1/2 cups all-purpose flour
'1 1/2 cups granulated sugar
1 cup sliced almonds

For the crust: Preheat oven to 350 F (175 C). Line a 9 x 13-inch baking pan with two overlapping pieces of parchment paper that extend up the sides and over the top of the pan by 1 inch. The extra paper on all sides of the pan make it easy to lift the finished slab out of the pan without having to flip it over.

Using a food processor or a pastry blender, process or cut the butter into the flour and icing sugar until the mixture is mealy. Add the water and continue mixing until the dough is just starting to come together in a ball. Press into the bottom and 1/2 inch up the sides of the prepared pan. Bake for about 15 minutes, until set and slightly golden.

For the filling: Using an electric mixer or a wooden spoon, beat the cream cheese and sugar until smooth. Add the egg, vanilla, almond extract and salt and combine thoroughly. Spread in the prepared crust. Combine the apples, sugar, cinnamon, cornstarch and lemon juice. Spread over the cream cheese layer.

For the topping: Using a food processor or pastry cutter, process or cut the butter into the flour and sugar until the dough is just beginning to clump. Spread over the apples. Sprinkle with the almonds.

Bake for 45 to 55 minutes, until the topping is golden and the apples are tender. Cool completely before cutting into bars or squares. Store in the refrigerator in a tightly closed container for up to 5 days. Makes 32 bars.

Source: Wanda's Pie in the Sky, 2002