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 benefits 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.
- You can use a store-bought caramel and skip making the caramel recipe
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
Flaky and buttery pie crust filled with sweet, firm and juicy pears smothered with golden caramel.
- 14 TBS Unsalted butter, cold (200 g / 7 oz)
- 2 2/3 Cups Bleached all-purpose flour (320 g / 11.25 oz)
- 1/4 tsp Salt
- 1/4 tsp Baking powder
- 7 TBS Ice Water
- 1 TBS Apple cider vinegar
- 4-5 Medium Pears (900 g / 32 oz)
- 3 TBS Corn Starch
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1 Cup Caramel
- 1/2 tsp Ground ginger
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 2 TBS Water
- 1/8 tsp cream of tartar
- 3/4 Cup Heavy cream (180 ml / 6 oz)
- 4 TBS Unsalted butter (56 g / 2 oz)
- 1 tsp Vanilla extract
Cut the cold butter into 1/2" cubes and divide it into two parts: 9 TBS and 5 TBS.
Wrap each part with plastic wrap. Place the large amount in the refrigerator and the smaller part in the freezer for a minimum of 30 minutes.
Sift together the flour, baking powder, and salt. If time permits, place the mix in a plastic bag and freeze for about 30 minutes.
Place the flour mix in a bowl of a food processor and pulse about 3 times.
Add the large part of the butter and process for about 10 seconds, until the mixture resembles a coarse meal.
Add the smaller part of the butter and process until the butter is the size of large peas. About 10 seconds.
Add the water and vinegar and process until the butter is the size of small peas. About 5-10 seconds.
The mixture should look grainy and will only hold together when pinched with your fingers.
Place the mixture on a clean surface and using the palm of your hand press it all together to form a disk.
Divide the dough into two, one part slightly larger than the other (2/3-1/3). Wrap each part with plastic wrap and refrigerate for a minimum of 1-hour or overnight.
About an hour before baking time, remove the dough from the refrigerator and roll it into 1/8" thick 12" circle. Gently lift the dough and place it in a 9" x 2" pie pan. Shape the top of the crust using the knuckle of your finger. Place back in the refrigerator for about 30 minutes.
Use the smaller part of the dough to create your design. Place the shaped dough on a cookie sheet lined with baking paper. Place back in the refrigerator for about 30 minutes.
Make the Caramel
Over the stove, bring heavy cream to a boil.
In a wide and deep pan, place the sugar, cream of tartar and water.
Place over the stove and cook over medium-high heat. DO NOT STIR!
The sugar will start to bubble from the sides of the pan towards the middle. If you notice some sugar crystallization on the sides of the pan, brush the sides with a lightly wet pastry brush.
Once the sugar gets a light amber color carefully add the hot cream while stirring with a rubber spatula. (If you notice the sugar is getting darker on one side and not the other, turn the pan, but DO NOT STIR!)
Remove from heat and add the butter and vanilla extract, stir until completely melted.
Place in a glass container and let cool.
To Make the Filling
Preheat oven to 425F and line a cookie sheet with parchment paper.
Peel and cut/slice the pears into 3/4" thick.
Add the sugar, cornstarch, ginger powder, and toss to distribute.
Remove the pie crust from the refrigerator and brush the bottom of the crust with some egg whites. (optional)
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.