Upside-down pear pie in a slow cooker

Ingredients:

• 3 late-ripening pears, such as Bere Bosc, peeled, halved lengthwise and core removed
• 7 tablespoons butter, plus extra for greasing; 3 tablespoons finely chopped; 4 tablespoons softened
• 1/2 cup brown sugar
• 3/4 cup premium flour
• 1/4 cup corn flour
• 1/3 cup pecans, toasted and finely chopped
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 large eggs, room temperature
• 2 tbsp whole milk, room temperature
• Whipped cream, for serving (optional)

Preparation:

1. Coat the inside of a 5-quart round multicooker with butter, then line it completely with a large sheet of foil, also greased. Turn the heat to low. Pour the chopped butter and brown sugar onto the foil in the multicooker. Add the pears, arranging them cut-side down in a circle.
2. In a large bowl, combine the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg, and salt. In the large bowl of a stand mixer, beat the softened butter and sugar on low speed until just combined. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed (about 5 minutes). While beating, beat in the eggs one at a time.
3. With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, alternating with the milk. Begin and end with the dry ingredients. Beat on medium speed until the dough is smooth.
4. Spread the mixture over the pears. Place a towel on top, but do not let it touch the pie, to prevent any condensation from dripping onto the dough. Cover and cook at low heat until the pie is set and browned on the sides (about 3 hours). Turn off the slow cooker and let the pie rest for about 20 minutes.
5. Remove the pie, holding onto the foil. Place it on a wire rack to cool. Then carefully invert the pie onto a serving platter and remove the foil. Serve with whipped cream, if desired.