Description
A delightful Dutch pear pie featuring tender spiced pears under a buttery crumb topping, finished with a luscious spiced caramel sauce. This cozy fall dessert combines warm spices and rich flavors, perfect for holiday gatherings or any special occasion.
Ingredients
Scale
For the Pie:
- 1 9-inch unbaked pie crust
- 5–6 ripe but firm pears (such as Bartlett or Bosc), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
For the Spiced Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- Pinch of salt
Instructions
- Prepare the Pear Filling: Preheat your oven to 375°F (190°C). In a large bowl, toss the peeled, cored, and sliced pears with lemon juice to prevent browning. In a separate small bowl, combine granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ground ginger, and salt. Sprinkle this mixture over the pears and toss well to evenly coat all slices.
- Assemble the Pie: Transfer the coated pear slices into the unbaked 9-inch pie crust, spreading them out evenly.
- Make the Crumb Topping: In another bowl, mix together flour, brown sugar, and cinnamon. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pears in the pie shell.
- Bake the Pie: Place the pie on the center rack of the preheated oven and bake for 45 to 55 minutes, or until the pears are tender and the topping has turned a golden brown. To prevent the crust edges from over-browning, cover them with foil halfway through baking if necessary. Once baked, remove the pie and allow it to cool slightly before serving.
- Prepare the Spiced Caramel Sauce: While the pie is baking, combine granulated sugar and water in a small saucepan over medium heat. Let the sugar dissolve and cook without stirring until it reaches a deep amber color, which should take about 5 to 7 minutes. Carefully whisk in the heavy cream, unsalted butter, cinnamon, ground cloves, and a pinch of salt. Stir the sauce until it is smooth and then remove it from the heat. Allow the sauce to cool slightly before serving.
- Serve: Drizzle the warm spiced caramel sauce generously over slices of the pie. For an extra indulgence, serve with whipped cream or vanilla ice cream.
Notes
- This pie is especially perfect for fall seasons and holiday celebrations.
- The spiced caramel sauce can be prepared in advance and gently reheated before serving.
- Pair with whipped cream or vanilla ice cream to enhance the dessert experience.
