准备

Make the dough

• Cut the butter in half lengthwise and then cut each strip into 6 pieces. Cut the cream cheese into 1-inch (2.5 cm) pieces. Pile the butter and cream cheese on a plate and slide into the freezer until ready to use. Measure the water, add the lemon juice, and refrigerate until ready to use.
• Whisk the flour, cornmeal, sugar, poppy seeds, and salt in a large bowl until well blended. Add the cold butter and cream cheese pieces and, using a pastry blender or two knives, cut the butter and cream cheese into the flour mixture until the pieces are pea-sized, about 3 minutes. (You can also do this a food processor, omitting the cornmeal and poppy seeds, using short pulses; scrape the blended mixture into a large bowl before adding the cornmeal and poppy seeds and proceeding.)
• Pour the water mixture over the flour mixture and, using a silicone spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining (I like to use one hand to help mix while keeping the other working the spatula.) Scrape the dough and any remaining floury bits into a pile on the counter. Starting with the top of the mound and using the heel of your hand, smear a section of the dough down the side and along the work surface away from you to blend the butter pieces into the dough. Repeat with the remaining dough in sections. Using a bench scraper, fold the dough together (the mixture will be rough and crumbly). Turn the pile about 90 degrees and repeat the smearing process until the mixture just comes together into a cohesive dough (this is a technique called fraisage). Be careful not to overwork the dough because that will make the crust dense. Shape the dough into a 6 x 8-inch (15 x 20 cm) rectangle, wrap in plastic, and refrigerate until well chilled, about 2 hours.

做填充

• 将梨剥皮并核心，切成1⁄2英寸（12毫米）的碎片，然后分成两个相等的桩。用中火在大煎锅中融化黄油。在黄油中加入一堆梨和枫糖浆。煮沸并在培养基上煮熟，经常搅拌，然后按梨煮时砸碎它们，直到混合物为深琥珀色，非常厚，不再是多汁的14至16分钟。将锅从热量上滑下，然后加入柠檬汁，新鲜的生姜和盐；搅拌直至充分混合。
• 将剩余的梨放在一个中等大小的碗中，撒上面粉，然后用刮刀扔掉直到混合。将梨和任何剩余的面粉或果汁刮入煎锅中，搅拌直至混合。用中火煮，经常搅拌，直到梨变软并且混合物非常厚，7至9分钟。将平底锅从热量上滑下，品尝并调节调味料，然后放在一旁，偶尔搅拌，直到完全冷却。如果立即使用，请搅拌结晶的姜。或覆盖并冷藏2天，然后在使用前加入结晶的生姜。

组装和烘烤

• 准备好大饼干纸。将鸡蛋和水与一个小碗中的叉子混合，直到充分混合为止。
• Roll the dough between floured parchment, lightly flouring between rolling and flipping, to a rectangle slightly larger than 12 x 14 inches (30.5 x 35.5 cm). Peel away the top piece of parchment and, using a sharp paring knife and a ruler, trim the edges to get a neat 12 x 14-inch (30.5 x 35.5 cm) rectangle. Arrange the parchment so one short end of the dough is facing you. Using the ruler and the dull side of the knife, mark the dough lengthwise into three 4-inch (10 cm) wide panels, being careful not to push through the dough. Starting at the top, cut 1-inch-wide strips at a 45-degree angle down the length of the two outer panels, discarding the 2 triangles at both the top and bottom.
• Spoon the cooled filling down the center panel and spread evenly, leaving a 1⁄2-inch (12 mm) border of dough on the top and bottom. Fold these borders of dough over the filling, pinching the corners to seal. Starting at the top and alternating sides, fold the strips of dough at a 45-degree angle over the filling, pressing the edges firmly into the dough before continuing with the next strip. Be careful not to pull or stretch the dough. Tuck the end of the last strip under the pile. Slide the cookie sheet under the pie and parchment and transfer to the fridge. Position a rack in the center of the oven and heat the oven to 375°F (190°C/gas 5).
• 用鸡蛋清洗慷慨地刷板馅饼的顶部。烘烤，将曲奇纸旋转到一半，直到馅饼变成深金棕色，40至45分钟。将床单移到架子上，冷却20分钟。使用长偏爪，小心地从床单上取出馅饼，放在架子上，然后完全冷却。在同一天送达时，最好的板馅饼是最好的，如果需要，可以在300°F（150°C/气体2）烤箱中稍微加热。

提前提示

The dough can be made and refrigerated for up to 2 days or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.

可以制作，覆盖和冷藏长达2天。

For a special finishing touch, sprinkle the top with confectioners’ sugar and serve with vanilla, cinnamon, or maple ice cream.