caramel pear pie

Caramel Pear Pie

YIELD 9 inch pie


Pie Filling

  • 6 large or 9 medium pears , cut into ¼-inch slices (about 6 cups of sliced fruit)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup (35g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg or ground ginger or 1/2 teaspoon freshly grated nutmeg , optional
  • Caramel Sauce (recipe follows)
  • Egg wash: 1 egg mixed with 1 tablespoon water , for brushing the top crust

Caramel Sauce

  • 1/4 cup (1/2 stick or 55g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9x2-inch pie pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in fridge.

  2. Make the filling: In a large bowl, toss together pears and lemon juice. Mix in flour, sugar, cinnamon, nutmeg or ginger if using, and toss to combine. Set aside.

  3. Make the Caramel Sauce: In a medium skillet over medium-low heat, melt butter. Add granulated sugar, brown sugar and heavy cream, and cook, stirring occasionally, until sugar has melted. Let simmer 2-3 more minutes to thicken slightly more. Remove from heat and mix in vanilla and salt. Allow to cool to room temperature.

  4. Meanwhile, preheat oven to 400°F/200°C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  5. Once caramel has cooled, add it to the pear mixture, and toss to combine. Spread pears with all of the sauce in an even layer onto pie crust. If you choose to make a lattice pie, this is how you do it. Otherwise, place the other crust (the one you put on the baking sheet) over the pears. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. If you feel like the crust is soft at this point, chill the pie for 15 minutes before baking, otherwise bake right away. Brush the crust with a thin coating of egg wash.

  6. Bake for 20 minutes, then reduce heat to 350°F/180°C and continue baking 30-35 minutes longer until the crust is golden brown, and juices are bubbling through the slits. To prevent the edges from browning too quickly, I place a pie crust shield once they’re golden brown. If you don’t have one you can use aluminum foil to loosely cover the edges or the entire pie.
  7. Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 5 days. Serve warm or at room temperature.