Caramel Pear Pie
Total Time
7 hours
Prep Time
3 hours
Cook Time
1 hour
Rating
4.7 out of 5 stars
(27)
Ingredients
8-10 servings
- Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 6 cups (1020g) 1/2-inch chunks of peeled pears (about 5 pears)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & 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
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Preparation
Chef’s notes
Make Ahead / Freezing Instructions:
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.
Special Tools (affiliate links):
Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Pizza Cutter | Pastry Brush | Coarse Sprinkling Sugar | Baking Sheet | Pie Crust Shield
Lemon Juice:
A squeeze of fresh lemon brightens up the overall flavor of the filling. You won’t regret adding it!
Caramel:
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.