Pear Caramel Pie (something different, finally!)
Flaky and buttery pie crust filled with sweet, firm and juicy pears smothered with golden caramel and baked into a deep golden perfection.
Servings 8 Slices
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.