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Scrumptious Caramel Pear Pie – serve this with a scoop of good vanilla ice cream. You’ll want more than just one slice.
It’s been a gorgeous weekend here in Calgary, sunny and the temperature has been great. These are the days when I love being here. It actually feels like spring! I’m not fooling myself, I know more snow is to come, but for now I am happy. So to celebrate such a great weekend, I decided to make a scrumptious caramel pear pie. I’ve never made pear pie before, so I wasn’t sure how it was going to end up, but it turned out unbelievable.
I used to avoid making pies because I was scared of making the pie crust. So if you’ve never made pie crust, don’t be scared anymore. I will show you how to make the perfect easy pie crust.
First of all, the secret to the perfect pie crust is the ice cold butter. So what I usually do is cut the butter in cubes and place it in the freezer for about 20 minutes. You need 1 cup of butter.
You’ll also need about 6 to 8 tablespoons of ice water, so if you don’t have any ice, take a glass with cold water and place it in the freezer as well while the butter is in there. While the butter is chilling, you can get the flour ready. You’ll need 2 1/2 cups of flour, a teaspoon of salt and a teaspoon of sugar. Place the 3 ingredients in a food processor and pulse a couple times so that the sugar and salt mixes in the flour. After the 20 minutes have passed add the cold butter to the food processor and pulse for a while until the mixture resembles small peas. Add the ice water, a tablespoon at a time, and pulse until the dough starts holding together.
Remove the dough from the food processor and place on your work surface.
Shape the dough into 2 discs. You’ll notice as you start handling the dough with your hands, the dough starts holding together, and that’s what you want.
Refrigerate the dough for at least an hour to up to 2 days and that’s all there is to making the perfect pie crust. All you need to do after you take it out of the fridge, is let it sit out for about 5 to 10 minutes, so that it’s easier to roll.
To make the filling you’ll need about a dozen pears, the pears I used are Forelle pears which are a bit smaller, bell shaped with a smaller neck. Peel the pears, core them and slice them up. I like to use my OXO Good Grips Apple Corer and Divider, it works great for this. After you slice the pears, place them in a bowl and toss with lime juice from a lime.
Next we can make the caramel sauce. In a sauce pan add the butter and melt it over medium heat. Add the flour and stir so that it forms a thick paste. Add the white sugar, brown sugar, water and cinnamon and stir well. Let it simmer for a couple minutes, it will make a nice thick caramel sauce. In the mean time, take out the pastry discs from the fridge and roll out a disc so that it’s 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn’t get soggy.
Add the pears to the pie dish and pour the caramel sauce over the pears, you don’t have to pour it all if you think it’s too much sauce. Roll out the other disc so that it’s 12 inches in diameter as well and cut it into lattice strips. Arrange the lattice strips nicely over the pears and brush with remaining egg white.
Bake in a preheat oven at 425 F degrees for 45 minutes or until nice and golden brown.
It smells heavenly as you bake this. Of course you have to serve any pie with a scoop of good vanilla ice cream. 🙂
- 2½ cup all-purpose flour
- 1 cup butter (unsalted, cold and cubed)
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 tablespoon ice cold water
- 12 pears (peeled, cored, and sliced)
- juice from one lime
- 1 egg white (for brushing over the crust)
- Place the butter in freezer for 20 minutes.
- In a food processor add the flour, salt and sugar and pulse a couple times.
- Add the butter to the food processor and pulse a few times until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
- Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
- Peel, core and slice the pears and toss with the lime juice.
- In a sauce pan, add the 1/2 cup of butter and melt over medium heat. Add the flour and mix until the mixture turns into a thick paste. Add water, white sugar, brown sugar and cinnamon and continue stirring. Let it simmer for a couple minutes.
- Preheat oven to 425 F degrees.
- Take out the pastry discs from the fridge and roll out a disc so that it’s 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn’t get soggy.
- Add the pears to the pie dish and pour the caramel sauce over the pears, you don’t have to pour it all if you think it’s too much sauce. Roll out the other disc so that it’s 12 inches in diameter as well and cut it into lattice strips. Arrange the lattice strips nicely over the pears and brush with remaining egg white.
- Bake for 45 minutes or until golden brown.
- Let it cool before serving.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.