A caramel pear pie is a cozy, fall dessert made with tender, juicy pears baked in a rich, creamy caramel sauce. Wrapped in a flaky, golden crust, it has the perfect balance of sweetness, warmth, and fruity, with every slice dripping with cinnamon-caramel goodness.
I love baking with apples, and my mom’s Polish Apple Cake is my forever favorite. Which is why I take no joy in admitting this…but Apple Pie is a no for me. (Okay, fine, I’ll make an exception for an Apple Galette.)
So instead, I bake Pear Caramel Pie, and honestly, you should give it a try. It’s juicy, lightly tender, creamy, and buttery. And if you’re still unsure, start with this Pear Pecan Pie, it’s topped with a crunchy streusel that seals the deal.
Full disclosure: it took me a few bites to make the mental switch, but that just meant an extra slice.
Key Ingredients
- Pears. I learned the hard way that the best pears for baking are the Bosc, Anjou, or a combination of the two. Unlike apples, pears are better and sweeter when soft, and for pie, but for pie, we want them firm and slightly soft.
- Cornstarch and cinnamon. To thicken and to add another layer of flavor. Pears are delicious but do not tend to shine by themselves when it comes to dessert. I guess that’s why we cook them in wine so often…
- Caramel. Yes, you can use store bought, but I think that homemade caramel tastes so much better!
- Pie Crust. A double recipe, divided into two one for the shell and one for the topping. You can use this All-Butter Crust, or this Cream Cheese crust.
- Egg, separated. In the world of pie this is optional, in my world, it is not. The egg white is brushed before we add the filling, and as it bakes and coagulate, it acts as a briar between the crust and the juice coming from the fruit. Then we use the egg yolk to brush the top and sides of the pie before we bake so the crust will gets it beautiful iconic dark golden brown.
Make It
I am without a doubt a pie snob, if its not perfect that I will not eat it. And when I bake, I aim for perfection. The good news is that I am here to spill the beans and share all my knowledge. Here are my tips for the ultimate Caramel Pear Pie, which you can use when ever you bake pie.
- Make the crust at least 1 hour ahead, preferably the night before. Resting lets the flour absorb excess moisture and allows the gluten to relax and weaken.
- Roll the crust before making the filling. Line the pie pan with the bottom crust and refrigerate. Roll the top crust and chill it as well so it’s ready to place quickly over the fruit.
- Spread a little bit of cold butter over the bottom of the pie pan, it will brown as the pie bakes and give the crust a deeper golden color.
- Mix the cornstarch with the sugar and spices. Cornstarch is very fine and clumps easily; combining it with sugar prevents lumps and ensures even distribution.
- Fill and top the crust, then freeze the pie for about 1 hour. This helps firm up any softened dough.
- To prevent uneven baking, place a large cookie sheet on the lower oven rack as the oven heats, and bake the pie directly over it.
- Bake until you see juices bubbling through the gaps in the crust. If the crust darkens too quickly, cover it loosely with foil.
Yield, Storing, and Reheating
This recipe makes one 9-inch pie.
The pie is best the same day, about 2-3 hours after it is baked. Store at room temperature for up to two days, and refrigerate for up to one week.
Warm the pie at a 300°F for about 5-7 minutes (for a slice).
Pear Caramel Pie (something different, finally!)
Ingredients
- Double Recipe All butter pie crust
- 4-5 Medium (750g) Pears
- 3 TBS (37g) Cornstarch
- 1/2 Cup (100g) Sugar
- 1 teaspoon Ground cinnamon
- 1/2 tsp Ground ginger
- 1 recipe Caramel Sauce
- 1 Egg Separated
- 2 Tablespoons Turbinado sugar
Instructions
To Make the Filling
- Peel core, and cut/slice the pears into 1/4-inch thick.
- Add the sugar, cornstarch, ginger powder, and toss to distribute.
To Assemble
- Preheat oven to 425F and line a cookie pan at the bottom oven rack.
- Remove the pie crust from the refrigerator and brush the bottom of the crust with some egg whites.
- Add the pear filling and drizzle the caramel.
- Place the top layer of the crust and seal the sides where the bottom crust and top crust meet.
- Brush the pie with some egg wash and sprinkle with some turbinado sugar.
- Place the pie on top of the lined cookie sheet and bake at the lowest oven rack
- Bake for 45-50 minutes or until the juices are bubbling through the crackes of the top crust.
- Rotate the pie halfway through baking time and protect the edges of the pau with a ring foil or a pie ring cover.
Notes
- The pie is best the same day, and should be set to cool for about 2-3 hours after its baked.
- To reheat the pie bake at a 300°F oven for 5-7 minutes (For a slice).
- Store at room temperature for two days, or refrigerate for up to one week.
- Make sure the pears are not too soft. They should be firm, and slightly soft.
- Place a cookie pan over the lowest oven rack when you warm the oven and bake the pie over the pan.
- Freeze the unbaked pie for about one hour.
