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Pear Caramel Pie

Flaky and buttery pie crust filled with sweet, firm and juicy pears smothered with golden caramel.

Course Dessert
Cuisine American
Keyword caramel pie, easy pie recipe, pear dessert, pear pie
Prep Time 1 hour
Servings 8 Slices
Author Dikla

Ingredients

Pie Crust

  • 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

Pear Filling

  • 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

Caramel

  • 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

Instructions

  1. Cut the cold butter into 1/2" cubes and divide it into two parts: 9 TBS and 5 TBS.

  2. 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.

  3. Sift together the flour, baking powder, and salt. If time permits, place the mix in a plastic bag and freeze for about 30 minutes.

  4. Place the flour mix in a bowl of a food processor and pulse about 3 times.

  5. Add the large part of the butter and process for about 10 seconds, until the mixture resembles a coarse meal.

  6. Add the smaller part of the butter and process until the butter is the size of large peas. About 10 seconds.

  7. Add the water and vinegar and process until the butter is the size of small peas. About 5-10 seconds.

  8. The mixture should look grainy and will only hold together when pinched with your fingers.

  9. Place the mixture on a clean surface and using the palm of your hand press it all together to form a disk.

  10. 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.

  11. 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.

  12. 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

  1. Over the stove, bring heavy cream to a boil.

  2. In a wide and deep pan, place the sugar, cream of tartar and water.

  3. Place over the stove and cook over medium-high heat. DO NOT STIR!

  4. 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.

  5. 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!)

  6. Remove from heat and add the butter and vanilla extract, stir until completely melted.

  7. Place in a glass container and let cool.

To Make the Filling

  1. Preheat oven to 425F and line a cookie sheet with parchment paper.

  2. Peel and cut/slice the pears into 3/4" thick.

  3. Add the sugar, cornstarch, ginger powder, and toss to distribute.

To Assemble

  1. Remove the pie crust from the refrigerator and brush the bottom of the crust with some egg whites. (optional)

  2. Add the pear filling and drizzle the caramel.

  3. Place the top layer of the crust and seal the sides where the bottom crust and top crust meet.

  4. Brush the pie with some egg wash and sprinkle with some turbinado sugar.

  5. Place the pie on top of the lined cookie sheet and bake at the lowest oven rack

  6. Bake for 45-50 minutes or until the juices are bubbling through the crackes of the top crust.

  7. Rotate the pie halfway through baking time and protect the edges of the pau with a ring foil or a pie ring cover.