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–+ servings
Homemade Caramel Pear Pie with a golden lattice crust, showing a gooey, caramelized pear filling inside.

Caramel Pear Pie

5 from 1 vote
A deliciously sweet and Caramel Pear Pie filled with cinnamon pears and homemade caramel, perfect for a cozy dessert.
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Prep Time 3 hours
Cook Time 1 hour
cooling time 3 hours
Total Time 7 hours
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 batch Homemade Pie Crust for bottom and top; note: dough can be prepared ahead
  • 6 cups 1020g peeled pears cut into ½-inch chunks about 5 medium pears
  • ½ cup 100g granulated sugar for sweetness
  • ¼ cup 31g all-purpose flour spooned and leveled; thickens filling
  • 1 teaspoon ground cinnamon adds warmth
  • ¼ teaspoon ground ginger adds spice
  • 1 tablespoon 15ml lemon juice freshly squeezed; brightens flavor
  • 1 cup 290g salted caramel or homemade caramel sauce sweetened to taste
  • 1 large egg beaten with 1 tablespoon (15ml milk for egg wash)
  • Optional: coarse sugar for sprinkling adds texture and shine

Method
 

  1. Prepare the homemade pie crust according to your recipe instructions through step 5.
  2. In a large bowl, combine the pear chunks, granulated sugar, flour, cinnamon, ginger, and lemon juice. Stir until well mixed. Set aside in the refrigerator as you preheat the oven.
  3. Preheat the oven to 400°F (204°C).
  4. Roll out one disk of chilled pie dough on a lightly floured surface. Turn the dough a quarter turn after every few rolls until it reaches a 12-inch diameter. Carefully place it into a 9-inch pie dish and press it gently to fit.
  5. Spoon the prepared pear filling into the crust, leaving any excess liquid in the bowl. Drizzle ½ cup (145g) of salted caramel evenly over the top. Place the pie in the refrigerator while you prepare the top crust.
  6. Roll out the second disk of chilled pie dough to a 12-inch circle. Using a sharp knife or pizza cutter, cut 10 strips, each 1-inch wide. (Cut four strips in half to weave the lattice.)
  7. Weave the dough strips over and under one another to form a lattice pattern over the filling. Press the edges of the strips into the bottom crust to seal. Trim off any excess dough and crimp the edges with a fork or flute them. (Alternatively, cover with a full 12-inch dough circle and cut slits for steam vents.)
  8. Brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
  9. Place the pie onto a large baking sheet and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for another 30-35 minutes, or until the crust is golden brown. You may place a pie crust shield on the edges to prevent overbrowning.
  10. Allow the pie to cool at room temperature for 3 hours before serving, to help the filling thicken.
  11. Just before serving, drizzle extra caramel over the pie or individual slices. Serve and enjoy!

Nutrition

Serving: 100gCalories: 340kcalCarbohydrates: 55gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 210mgFiber: 3gSugar: 39gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

This pie is best enjoyed after a few hours of cooling, which allows the filling to set perfectly. Drizzle with extra caramel just before serving for an added touch of sweetness!

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