Caramel Pear Pie

This is a combination that I didn’t know whether or not it would work out. I mean, I knew it should taste pretty good, but I was still a bit unsure of how the final result would be.

Oh. My. God.

This pie blew me away! So good!

Paul absolutely loved it. As in, he didn’t say a word until his first piece was done, then proceeded to tell me “That’s one of the best pies I’ve had in a long time”, followed by “That needs to go on your blog.” So sweet.

But yes, this was a really good pie. Make it. Sooooo fantastic. I really can’t say more. It’s a great pie all around. 🙂 I found the original recipe here, and the only thing I left out was the Chai. I left it out, because I incorporated the Chai spice in the Pear Cake with Chai Caramel Frosting that will be coming out on the blog as well. (Spoiler alert – I went on a pear and caramel kick, and it was awesome!)


Yield: 1 9 inch pie

1 recipe Flaky Butter Pie Crust
1 c. caramel sauce, homemade or store bought
6-7 medium or large pears
2 tsp. lemon juice
1/3 c. plus 2 tbsp. sugar
2 tbsp. flour
1 egg
1 tbsp. water

Peel, core and slice pears thinly. Toss pears in lemon juice and 2 tbsp. of sugar. Set aside for 20-30 minutes.

Preheat oven to 400°F.

Roll out pie crust and trim edges. Drain the extra juice from the pears, then add the rest of the sugar and flour and toss. Press the pears tightly into the pie crust, mounding slightly in the middle. Cover with either a lattice-top crust or a single layer crust. If topping with a single layer crust, be sure to cut slits in the crust for ventilation.

Beat the egg and water together, and brush over the top of the pie.

Place in the preheated oven, and bake for 20 minutes. Lower the temperature to 350°F and continue baking for 30-35 minutes, until the crust is golden and the filling is bubbling.

Remove from oven and allow to cool completely before slicing and serving.


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