Caramel Pear Pie
Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust.
Foto: Sally's Baking Addiction — Sally
Ingredients
- Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 6 cups (1020g) 1/2-inch chunks of peeled pears (about 5 pears)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 Tablespoon (15ml) lemon juice*
- 1 cup (290g) salted caramel (the full recipe)*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Steps
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Prepare my pie crust recipe through step 5.
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Stir the pears, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Set filling in the refrigerator as the oven preheats.
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Preheat oven to 400°F (204°C).
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On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth.
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Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling—discard it). Drizzle 1/2 cup (145g) of salted caramel evenly on top. Place the pie in the refrigerator as you work on the top crust.
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Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut ten 1-inch strips. (I cut four of the strips in half, as you can see above.) Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another to create the look in the pictures pie, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. See my how to crimp and flute pie crust tutorial for extra help with this step.)
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Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
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Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
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Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Before serving, drizzle extra caramel on top of pie or on each slice. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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