Caramel Pear Pie

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Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust! Recipe on sallysbakingaddiction.com

Welcome to day 5 in my annual Pie Week. Let’s review:

And drumroll please… today’s all about pears. And caramel, cinnamon, butter, pie crust, and cute utensils. Soooo unpredictable of me.

Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust! Recipe on sallysbakingaddiction.com

Let’s face it: we all forget about pears. Does anyone go pear picking? Can I come? And does anyone have a recipe for pear sauce? Send it to me! Pears sort of fade to the back while apples steal all the spotlight this time of year. (Not that I’m complaining.)

Well guess what, APPLES. Anything you can do, pears can do… better. Hard to believe, but this caramel pear pie shows apple pie who’s boss.

What’s So Great About Pear Pie!?

Pears have this incredible buttery/silky texture that contrasts beautifully with a crisp and flaky pie crust. After the pear pie bakes and cools down, the pears settle into a tender-crisp texture. They’re soft, yes, but not mush. Rather, they have a little bite– especially if you slice them on the thick side.

Plus anything’s delicious covered in cinnamon, sugar, and caramel.

Caramel pear pie filling on sallysbakingaddiction.com

The BEST Pears for Pie

I like to use Anjou (red or green), Bartletts (red or green), or Bosc pears in pie. To avoid a mushy filling, look for pears that are slightly firm. Your best bet is to purchase about 6-7 pears, then let them sit in a paper bag for 1-2 days to slightly ripen. Much longer than this and they’ll be too soft. You’ll only need about 5 pears for the pie, but I suggest picking up an extra in case any develop soft spots.

Peel the pears, then cut them into (about) 1/2-inch chunks. You’ll mix the pears with sugar + cinnamon, and flour to thicken. A pinch of ground ginger adds that little something special, while a waterfall of caramel adds a BIG SOMETHING SPECIAL.

Caramel sauce for caramel pear pie on sallysbakingaddiction.com

Because if caramel’s divine with apples, it’s gotta be great with pears– right? You’ll add about 1/2 cup of homemade caramel to the pear filling. Just pour it right on top so it sinks into every crevice. I use my salted caramel, though I reduce the salt slightly. See my recipe note about the caramel.

Lattice pie topping on sallysbakingaddiction.com

Lattice pie topping on sallysbakingaddiction.com

The caramel pear filling is nestled under a lattice topping. Top the pie with any pie crust design you’d like, but I prefer a lattice here. You can spy the gorgeous pears and caramel sauce bubbling up that way. 🙂

November’s Baking Challenge is all about pie crust designs, so let your creativity shine here. Here’s some pie crust design insPIEration.

I cannot stop using that word.

Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust! Recipe on sallysbakingaddiction.com

Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust! Recipe on sallysbakingaddiction.com

This caramel pear pie will definitely be part of my Thanksgiving dessert spread. (Noelle’s first!)

Some people are stuffing people, some folks are turkey people, some peeps might be into cranberry sauce, and others just show up for pie. I know where we all stand.

Happy Pie Week!

Caramel Pear Pie

Ingredients:

  • Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 6 cups 1/2-inch chunks of peeled pears (about 5 pears)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 Tablespoon (15ml) lemon juice*
  • 1 cup salted caramel (full recipe)*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Equipment

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the pears, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Set filling in the refrigerator as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
  5. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling-- discard it). Drizzle 1/2 cup of caramel evenly on top. Stick the pie in the refrigerator as you work on the top crust.
  6. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut ten 1-inch strips. (I cut four of the strips in half, as you can see above.) Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another to create the look in the pictures pie, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
  7. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
  8. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  9. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Before serving, drizzle leftover caramel on top of pie or on each slice. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/Freezing: A couple ways to make ahead of time! Make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

  • A squeeze of fresh lemon brightens up the overall flavor of the filling. You won't regret adding it!
  • I use my homemade salted caramel in this pie. I reduce the salt to 1/2 salt so that it's a sweeter caramel. You can leave it as salted caramel if you prefer.

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Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust! Recipe on sallysbakingaddiction.com
Sweet and succulent cinnamon pear pie with homemade caramel and a buttery pie crust! Recipe on sallysbakingaddiction.com

33 Comments

All Comments

  1. Oh, I love pears so much! They’re my favorite fruit! Thanks for highlighting this awesome fruit that deserves more limelight. This pie looks amazing. 

  2. Hi Sally! This pie looks great! I love your pies but I haven’t made any yet. It’s because I absolutely hate shortening and don’t wanna use it. Is it possible to just use butter in your pie crust? I would really love to make a pie but my hatred for shortening has been keeping me from trying any of your recipes. I just don’t like the way it looks and it just seems so unnatural to me. Even my husband hates it :p. So, is there a way around it? I would reaaaaally appreciate a reply. Maybe you could develop a recipe for all butter pie crust for people who don’t wanna use shortening but still want to learn how to make a pie :).

    1. Bakers have been using shortening for generations! It may not be ideal to work with, but truly makes a difference in pie crust. (I don’t use it for much else.) I highly suggest it!

      You can try my all butter pie crust recipe, but that makes 3 pie crusts instead of 2. 

      1. This is an off-site link, sorry, but I’ve been using this all-butter crust (which makes the standard 2 for a top/bottom crusted pie) with great success. I used to always use a shortening crust – my mother’s tried and true – but it just stopped working for whatever reason when I moved to a new state. Even the half shortening/half butter refused to work. Nothing held its shape in the oven no matter what I tried. It was incredibly frustrating. This is the only crust I’ve been able to make that has worked for me: https://www.fivehearthome.com/fool-proof-flaky-butter-pie-crust/

  3. Sally have made pear butter?  It is so tasty.  Thank you for including this recipe.  I actually enjoy pears more than apple-well until I recently discovered Fuji apples.

  4. We had pear trees and apple trees in my backyard growing up and there is nothing like a fresh-picked pear! My mom would make pear crisp and pear sauce (or apple+pear sauce). The sauce was runnier than applesauce because pears have more juice, but it was oh so good! This pie looks amazing and brings back pear-y memories. Thanks! 🙂

  5. One of my trademarks is pear pie – it’s so similar to apple but with that fun twist of “different” that most people just can’t put their finger on until I tell them it’s pear. “OOH” everybody always replies haha. I’ve never tried it with caramel though; it sounds divine. I’ll have to add this to my list of recipes to try!

  6. I’m not a pie person but this looks sooo good Sally I want to try it – I can make half the recipe right- but I am also too lazy to make the pie crust (covering my face!) can I use store bought shortcrust pastry instead?

  7. Looks great! I have made your peach pie with the crumble top. Do you think you could use that same topping with this or would it be too sweet? Looking for a professional opinion! Thanks so much!

  8. I have ALWAYS been more of a pear person than an apple person, so I am so excited to try this one! I attend cooking club once a month at my local library, and this month’s theme is Thanksgiving foods. I think this is going to be my dessert I bring to share! 

  9. I just made this last night and it was divine! I used store bought frozen pie crust because I was a bit short on time but I did make the caramel. It was all really good! The pear flavor really shine through and the texture of the cooked pear is much better than apple (i always found most apple pie a bit too mushy to my taste)
    I served it with vanilla ice cream and a good drizzle of caramel, everyone loved it! I will definitively make this again, with the homemade crust next time because it must be even better!
    Thanks for a great recipe

  10. Hey, Kaja, try subing lard for shortening. Out Grndmothers used it all the time and it does magical things for pie crust. Since you usually don’t eat mountains of pie crust, the extra fat is not a big issue. Give it a try. I think you will love it!

  11. Hello! I’m planning to bake this pie Sunday and was just curious as to why the oven temperature change mid-way through cooking? Does it help thicken the mixture?

    1. The initial high temperature will help brown the crust while the lower temperature will cook that pie filling perfectly. Enjoy!

  12. Hi Sally, I want to make this recipe with half pears and half apples. Would this be okay? Should I alter the baking time in any way? I want to make it for Thanksgiving!! 🙂 Thanks!! 

  13. I made this pie for today, and oh my goodness. FIrst of all, THANK YOU for putting the instruction to place the pie on a cookie sheet in the recipe.. Mine definitely boiled over the side. Second, thank you for telling me to leave the juice in the bowl. My fruit pies have always been soupy, and now I know why! Third, the pie actually set!! It wasn’t a watery mess. I got so many compliments on the crust(your recipe, of course!) and on the pie in general. A lovely recipe. Thank you!

  14. Hi Sally, I tried this pie and ounce the pie cooled there was soooo much liquid. It was water logged (more than a cup). Do you know why happened?

    We saved it by blind baking more crust and transfering The fillng (no liquid). Everyone loved it 🙂

    1. Oh no! Were the pears particularly juicy or over-ripe? I’ve made it often and haven’t had that issue! I’m glad you still enjoyed it.

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