Pear Butterscotch Pie
Indulge in the sweet, spiced decadence of Pear Butterscotch Pie, a dessert that elegantly combines juicy ripe pears with a rich, homemade butterscotch sauce. Wrapped in a flaky, golden crust and delicately infused with warm cinnamon and nutmeg, this pie is a perfect balance of comforting flavors and gourmet flair. The buttery butterscotch sauce, made with brown sugar and cream, seeps into the tender pear filling as it bakes, creating a luscious, caramelized treat with every bite. Topped with a glittering sprinkle of coarse sugar, this show-stopping pie is perfect for special occasions, holiday feasts, or whenever you crave a slice of autumn-inspired goodness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible finish.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.25 cups Ice water
- 6 Ripe pears (peeled, cored, sliced)
- 0.75 cups Brown sugar
- 0.25 cups Unsalted butter
- 0.5 cups Heavy cream
- 2 tablespoons Cornstarch
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the pie crust.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter for the butterscotch sauce.
Stir in the brown sugar, cooking until it thickens and bubbles, about 3 minutes.
Gradually add the heavy cream while whisking, and simmer for another 2 minutes. Remove from heat and stir in the vanilla extract. Set aside.
Preheat the oven to 375°F (190°C).
In a large bowl, toss the sliced pears with cornstarch, ground cinnamon, and ground nutmeg until evenly coated.
Roll out one disk of pie dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim excess edges.
Pour the pears into the pie crust and drizzle the butterscotch sauce over the top.
Roll out the second dough disk and place it over the filling. Crimp the edges to seal and cut slits in the top to allow steam to escape.
Brush the top crust with beaten egg and sprinkle with coarse sugar.
Bake in the preheated oven for 50–60 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool for at least 2 hours to allow the filling to set before serving.
Nutrition Facts
Calories |
4585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.8 g | 339% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 517.3 g | 188% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 228.8 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 319 mg | 25% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1588 mg | 34% | |
*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.
