Upside Down Caramel Pear Pie
Delight your senses with an Upside Down Caramel Pear Pie, a show-stopping dessert that’s as beautiful as it is delicious. This recipe features ripe, firm pears bathed in a rich, buttery caramel sauce made with brown sugar, cinnamon, and a touch of nutmeg for a warm, spiced kick. Topped with a flaky, golden puff pastry crust, the pie is baked to perfection and then carefully inverted to reveal a stunning caramelized pear topping. Ready in just under an hour, this dessert is ideal for dinner parties, holiday gatherings, or simply elevating your weeknight treats. Serve it warm with a drizzle of heavy cream or a scoop of vanilla ice cream for an indulgent finish. With its combination of rustic elegance and irresistible flavor, this pear pie is a must-try for lovers of caramel, fruit desserts, and creative takes on classic pies.
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Recipe Information
Ingredients
- 5 medium ripe but firm pears
- 4 tablespoons unsalted butter
- 3 quarters cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 sheet puff pastry sheet (thawed)
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch ovenproof skillet or pie dish on standby.
Peel and core the pears, then slice them lengthwise into halves or quarters, depending on size. Set aside.
In the skillet, melt the butter over medium heat. Stir in the brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Stir continuously until the sugar dissolves and forms a smooth caramel sauce, about 2-3 minutes.
Carefully arrange the pear slices over the caramel in a circular pattern, overlapping slightly. Cook for 5 minutes, basting the pears with the caramel sauce, then remove from heat.
On a lightly floured surface, roll out the puff pastry sheet to ensure it fits over your skillet or pie dish with a slight overhang.
Place the puff pastry over the pears, tucking the edges around the fruit into the skillet. Cut a few small slits in the pastry to let steam escape during baking.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
Remove the skillet from the oven and allow it to cool for 5-10 minutes. Carefully invert the pie onto a serving plate (place the plate over the skillet and flip it quickly but carefully).
Let the pie cool for another 10 minutes before serving. Optionally, drizzle with heavy cream or serve with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 41.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 254 mg | 5% | |
*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.
