Caramel Pear Pie
Indulge in the warm, cozy flavors of fall with this irresistible Caramel Pear Pie—an elegant twist on a classic dessert that’s sure to impress! Featuring a flaky, buttery homemade crust and a luscious filling of tender, spiced pears coated in a silky caramel sauce, this pie offers the perfect balance of sweetness and spice. A touch of cinnamon and nutmeg enhances the natural sweetness of ripe pears, while the rich caramel sauce adds decadent depth. Topped with a golden, egg-washed crust, this pie is as beautiful as it is delicious. Perfect for holiday gatherings or a comforting weekend treat, this dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you're a pie-baking pro or a first-timer, this Caramel Pear Pie will elevate your dessert game and become a new seasonal favorite.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 200 grams Unsalted butter (cold, cubed)
- 7 tablespoons Ice water
- 6 cups Pears (ripe, peeled, cored, and sliced)
- 100 grams Granulated sugar (for filling)
- 50 grams Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg (optional)
- 0.25 teaspoon Salt (for filling)
- 100 milliliters Heavy cream
- 2 tablespoons Butter (for caramel)
- 1 teaspoon Vanilla extract
- 1 unit Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt for the pie crust.
Add the cold, cubed unsalted butter to the dry ingredients and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together but is not sticky. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced pears, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Toss to coat evenly and set aside.
To make the caramel, heat the brown sugar and heavy cream in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly. Stir in the butter and vanilla extract, then remove from heat.
Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, letting the excess hang over the edges.
Spoon the pear filling evenly into the pie crust. Drizzle the prepared caramel sauce over the pears.
Roll out the second dough disc and lay it over the filling. Trim and crimp the edges of the pie to seal. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush it over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Slice and enjoy your homemade caramel pear pie!
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 660.9 g | 240% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 341.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 334 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
