A Pear and Caramel Pie combines the sweet, juicy flavor of ripe pears with rich, buttery caramel for a decadent dessert. Here’s a step-by-step recipe to make this indulgent pie:
Pear and Caramel Pie
Ingredients:
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cut into small pieces)
- ¼ cup granulated sugar
- 1 tsp salt
- 6-8 tbsp ice water
For the caramel sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- A pinch of sea salt (optional)
For the pear filling:
- 5-6 ripe pears (peeled, cored, and sliced thinly)
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- ¼ cup chopped nuts (optional, such as pecans or walnuts)
For assembling:
- 1 egg (beaten, for egg wash)
- 1 tbsp milk or water (for egg wash)
- 2 tbsp coarse sugar (optional, for sprinkling)
Instructions:
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Prepare the Crust:
- In a large bowl, mix flour and sugar. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, until the dough just comes together. Do not overwork the dough.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Prepare the Caramel Sauce:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
- Carefully add the butter (it will bubble up) and stir until melted and combined.
- Slowly add the heavy cream while stirring, and cook until the sauce is smooth and thickened. Remove from heat and stir in the vanilla extract. If using, add a pinch of sea salt. Let cool.
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Prepare the Pear Filling:
- In a large bowl, toss the sliced pears with granulated sugar, flour, cinnamon, nutmeg, and lemon juice until well coated. If desired, fold in the chopped nuts.
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Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish. Transfer to the pie dish and trim any excess.
- Spread a thin layer of the cooled caramel sauce over the bottom of the crust.
- Fill with the pear mixture, arranging the pears neatly.
- Roll out the second dough disk and place it over the filling. Trim and crimp the edges. Cut a few slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg mixed with milk or water. Sprinkle with coarse sugar if desired.
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Bake the Pie:
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover them with aluminum foil.
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Cool and Serve:
- Allow the pie to cool completely before slicing. This helps the caramel and filling set properly.
This Pear and Caramel Pie is a perfect dessert for autumn and special occasions. The combination of tender pears, rich caramel, and a flaky crust creates a comforting and delicious treat. Enjoy!
