Sugared Raisin Pear Diamonds

• 5 cups plus 1 tablespoon all-purpose flour, divided
• 1/2 cup plus 6 tablespoons sugar, divided
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 1-1/2 cups cold butter, cubed
• 1 cup half-and-half cream
• 6 cups diced peeled ripe pears (about 7 medium)
• 1 cup golden raisins
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• Additional sugar

1. Preheat oven to 350u0b0. In a large bowl, mix 5 cups flour, 1/2 cup sugar, salt and lemon peel; cut in butter until crumbly. Gradually add cream, tossing with a fork until a dough is formed. Divide dough in half.
2. On a large piece of lightly floured waxed paper, roll one half of dough to a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan; press onto bottom and up sides of pan.
3. Bake until lightly browned, about 20 minutes. Cool on a wire rack. Increase oven setting to 400u0b0.
4. In a large bowl, toss pears with raisins, lemon juice, cinnamon and the remaining flour and sugar. Spread over crust. Roll remaining dough to a 16x11-in. rectangle; place over filling, trimming edges if necessary. Brush top with beaten egg; sprinkle with additional sugar.
5. Bake until golden brown, 25-30 minutes. Cool on a wire rack. Cut into diamond-shaped bars.

flour, sugar, salt, cold butter, cream, peeled ripe pears, golden raisins, lemon juice, ground cinnamon, egg, sugar

Taken from www.tasteofhome.com/recipes/sugared-raisin-pear-diamonds/ (may not work)