Description
This comforting Caramel Pear Pie combines crisp, juicy Anjou or Bosc pears with warming cinnamon and ginger, all enveloped in a rich, velvety salted caramel. Encased in a flaky, golden butter crust, this dessert offers a sophisticated balance of floral fruit notes and deep, buttery undertones. It is a timeless, rustic treat that serves as a beautiful centerpiece for festive gatherings or a quiet, meditative baking project for a cozy afternoon at home.
Ingredients
2 discs homemade pie crust (pastry dough)
6 cups peeled and cubed firm pears (Anjou or Bosc)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 Tablespoon fresh lemon juice
1 cup salted caramel sauce
Instructions
Preheat your oven to 375°F (190°C).
Roll out one disc of pie crust and line a 9-inch pie dish.
In a large bowl, toss the pear chunks with lemon juice, sugar, flour, cinnamon, and ginger until evenly coated.
Pour the pear mixture into the prepared crust.
Drizzle the salted caramel sauce evenly over the fruit.
Roll out the second crust to create a lattice top or a full cover with vents.
Crimp the edges to seal the pie tightly.
Bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbling.
Let cool completely before serving to allow the caramel filling to set.
Notes
Ensure the pears are firm so they hold their shape during baking. Let the pie cool for at least 3 hours before slicing for the best texture. If the crust browns too quickly, cover the edges with aluminum foil.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg