Caramel Pear Pie
Oh MY, this Caramel Pear Pie! The best Thanksgiving pie you will eat this year! The combination of homemade caramel and pear is so unbelievably delicious! And the crust brings this dessert over the top!
Not until I started making pies myself could I appreciate what fun and versatile desserts they are. There are endless different flavor options.
Today I’m going to share with you this incredible delicious melt-in-the-mouth Caramel Pear Pie. The combination of pears and Homemade Caramel is a perfect match, and the flavors blend excellently together.
And the crust, let me tell you about the crust! It’s so buttery and flaky and delicious; you will never use a different recipe again. I have tried many other pie crust recipes, but this Homemade Flaky Pie Crust has got to be the best one!
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Keep it cold!
Keeping the pie dough cold/refrigerated whenever you are not working directly with it is crucial. I also advise making the dough a day in advance; that way, it will have enough time to rest and chill.
Once you start rolling out the dough – work quickly and efficiently. After you have lined the pie dish, put it back in the fridge. If your dough feels warm and tacky after you weaved the strips, put the whole pie back in the refrigerator (or the freezer) until it’s firm and cold to the touch before you bake.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Caramel Pear Pie recipe. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like:
- Best Mother’s Day Desserts
- Strawberry Blondies
- Classic Swiss Carrot Cake
- Chocolate Baileys Cupcakes
- Apple Cinnamon Crisp
Caramel Pear Pie
Ingredients
- Homemade Flaky Pie Crust make the day before
- 900 g Pears peeled and cut in ½ inch chunks
- 100 g Sugar
- 50 g All-purpose flour
- 2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 150 g Homemade Caramel
- 1 Egg for egg wash
Instructions
Pie Crust
- Prepare Homemade Flaky Pie Crust *
- Slightly flour your work surface. Take one chilled dough disk and roll it out with a rolling pin. Use light pressure and turn the dough every few rolls until you have about a 12-inch circle. Fold the dough in half (it's easier to transfer it into the pie dish that way) and carefully place it in a 9-inch pie dish and unfold. Make sure you smooth it along the edges and tuck it in nicely. Put it back in the refrigerator.
- Take the other disc of chilled pie dough and roll it out like the first one. Use a pizza cutter or sharp knife, and cut it into twelve ¾-inch strips (feel free to cut them thinner or thicker). Put them back in the refrigerator.
Pie Filling
- Preheat the oven to 400° Fahrenheit or 200° Celsius.
- Peel pears and cut them into ½ inch chunks. Stir pears, sugar, flour, cinnamon, and vanilla extract in a large bowl.
- Pour the filling into the prepared pie dish and even it out to have a level amount of filling all around. Drizzle the Homemade Caramel evenly over the pear filling
- Take the cut pie crust strips and carefully weave them by folding strips over and under one another to create the look in the picture. Press the edges of the strips into the bottom pie crust edges to seal. Trim off excess dough with a small knife or scissors.
- Crack the egg into a small bowl and whisk it slightly. Lightly brush the top of the pie crust with the egg wash.
Baking
- Place the pie dish on a large baking sheet in the oven—Bake for 20 minutes at 400°F or 200°C. After 20 minutes, carefully take the pie out of the oven. Place a pie crust shield along the edge of the pie. If you don't have a pie crust shield, use aluminum foil, just cut the center out to cover the edge of the crust. That prevents the crust from browning too quickly.
- Turn the oven temperature to 350°F or 180°C and place the pie dish back inside. Bake for another 40-50 minutes or until golden brown and the filling is bubbling. It all depends on how strong your oven bakes. Keep a close eye on your pie 🙂
- Let the pie cool for at least 3 hours before cutting it. It will allow the filling to thicken. If desired, drizzle some caramel over each slice. Cover leftovers tightly and place them in the refrigerator for up to 5 days.