Last updated on November 21st, 2025.
Pear Caramel Pie is a great and refreshing way to rethink pie. Flaky and buttery pie crust filled with sweet, firm and juicy pears smothered with golden caramel.
Pears are 100% team women. Firstly it has beautiful curves which it carries proudly. Secondly, It is firm and will hold its shape and texture even under heat and pressure. More often then it should, it is overlooked for the sake of the more common recipes (like banana bread or a nutty muffin). Its flavor is subtle yet recognizable and unique. But best of all, it pairs so well with wine.
All of the above are reasons why pear desserts are so beautiful and impressive. How can you not gasp at the sight of harmonious pears standing tall while slowly bathing in sweet delicious liquid?.
Well, I don’t think you can. Because nature gave pears all of that and then some.
And I gave it some caramel and tossed it into a tender, flaky and buttery pie crust.
And let me tell you, I liked it and if I could I would put a ring on it! The pears’ flavor was enhanced during baking, which means more deliciousness!
As much as I love apple pie, It’s fun to step out of the pie box for a change. Plus, it might just be my new go-to pie recipe!
Now Let’s Talk About This Pear Caramel Ginger Pie:
- The below recipe uses a food processor which is why some of the butter is used frozen. You can use a standing mixer or mix the dough by hand. If so do not freeze any of the butter.
- The recipe calls for you to divide the pie dough into two parts. The large one for the bottom of the pie and the smaller part for the top and decoration. However, if you have a specific design or size in mind, you can divide the dough according to your needs. But please keep in mind that it is very important to divide and chill the dough in separate parts since you should not knead the dough scraps after rolling.
- Please use hard pears. It can be Bosc, Bartlett, Anjous or red Anjous.
- I cut the pears 3/4″ thick but you can cut is smaller or even slice the pears as you would when making an apple pie.
- If you wish to take the pie an extra mile, add 2-3 TBS of chopped candied ginger to the pear filling.
- Pears go wonderfully with cinnamon! (I decided to go with the ginger). Feel free to add 1-2 tsp of cinnamon to the pear filling mix.
- You can also add the cinnamon to the caramel along with the vanilla extract.
- I highly recommend to make your very own Homemade Caramel Sauce.
HAPPY BAKING!!!
Here are some more recipes you might enjoy:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
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.
