Description
A deliciously sweet and Caramel Pear Pie filled with cinnamon pears and homemade caramel, perfect for a cozy dessert.
Ingredients
Scale
- 1 batch Homemade Pie Crust (for bottom and top; note: dough can be prepared ahead)
- 6 cups (1020g) peeled pears cut into 1/2-inch chunks (about 5 medium pears)
- 1/2 cup (100g) granulated sugar (for sweetness)
- 1/4 cup (31g) all-purpose flour (spooned and leveled; thickens filling)
- 1 teaspoon ground cinnamon (adds warmth)
- 1/4 teaspoon ground ginger (adds spice)
- 1 tablespoon (15ml) lemon juice (freshly squeezed; brightens flavor)
- 1 cup (290g) salted caramel (or homemade caramel sauce sweetened to taste)
- 1 large egg (beaten with 1 tablespoon (15ml) milk for egg wash)
- Optional: coarse sugar for sprinkling (adds texture and shine)
Instructions
- Prepare the homemade pie crust according to your recipe instructions through step 5.
- In a large bowl, combine the pear chunks, granulated sugar, flour, cinnamon, ginger, and lemon juice. Stir until well mixed. Set aside in the refrigerator as you preheat the oven.
- Preheat the oven to 400°F (204°C).
- Roll out one disk of chilled pie dough on a lightly floured surface. Turn the dough a quarter turn after every few rolls until it reaches a 12-inch diameter. Carefully place it into a 9-inch pie dish and press it gently to fit.
- Spoon the prepared pear filling into the crust, leaving any excess liquid in the bowl. Drizzle 1/2 cup (145g) of salted caramel evenly over the top. Place the pie in the refrigerator while you prepare the top crust.
- Roll out the second disk of chilled pie dough to a 12-inch circle. Using a sharp knife or pizza cutter, cut 10 strips, each 1-inch wide. (Cut four strips in half to weave the lattice.)
- Weave the dough strips over and under one another to form a lattice pattern over the filling. Press the edges of the strips into the bottom crust to seal. Trim off any excess dough and crimp the edges with a fork or flute them. (Alternatively, cover with a full 12-inch dough circle and cut slits for steam vents.)
- Brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
- Place the pie onto a large baking sheet and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for another 30-35 minutes, or until the crust is golden brown. You may place a pie crust shield on the edges to prevent overbrowning.
- Allow the pie to cool at room temperature for 3 hours before serving, to help the filling thicken.
- Just before serving, drizzle extra caramel over the pie or individual slices. Serve and enjoy!
Notes
- Prep Time: 120 min
- Cook Time: 300 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg