Pear & Salted Caramel Pie
This is a super simple Pear & Salted Caramel pie recipe, made with fresh pears and store bought pie crust. The mix of sweet and salty is so good, that you’ll be wanting to come back for doubles!
Which pears are best for pies?
Anjou Pears: Anjou pears are one of the most commonly found pears in the US. They’re normally available all year round. They’re bright green with sometimes a tint of red.
Bartlett Pears: These pears are aromatic and creamy. They turn from a brighter green to a yellow when ripe, and because of their sweetness, they’re perfect for baking.
Bosc Pears: Bosc pears are crunchy and tender, with a sweet flavor. They hold their shape well when baked, so they work well as a pie filling
Concorde Pears: These pears have a firmer flesh, which helps them hold their shape when baked, with a golden green color and a sweet flavor
Forelle Pears: Forelle pears are crispy, tangy and sweet. They have a reddish and yellow color and are very sweet in flavor. They also have a firmer flesh, which also makes them a good option for baking.
How to know if my pears are ripe?
Pears normally ripe from the inside out, so to check if they’re ripe, press gently the neck of the pear -which is the narrowest part of the pear, and closest to the core. When the pear is soft and it gives slightly, the pear is ready.
Store-bought Pie Crust for this Pear & Salted Caramel pie
If you’re a pie crust purist, feel free to use your favorite pie crust recipe, or if you don’t feel like making your own, simply buy a ready-to-bake pie crust.
For this pie you can buy the pie crust -as I did! and although homemade pie crust is unbeatable, sometimes ready-to-bake sounds more attractive.
How to make salted caramel the easy way
As you have probably realized by now, this pie is made as easy as possible, perfect for a quick bake without letting go of a delicious tasting experience.
For the salted caramel you can use 1 cup of caramel bits or any soft caramel candy, and melt them with 2 Tablespoons heavy cream; the less cream, the thicker your caramel will be. Add a bit of sea salt, stir and you’re done!
Follow this link for more autumn recipe dessert inspiration, or follow the links below for some of my favorite ones:
Easy No bake apple Cheesecake Parfait
Maple Pumpkin Bread with Maple Cream Cheese frosting
No Bake Goat Cheese Cheesecake with Roasted Grapes
Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!
If you make this recipe, please be sure to give it a rating and leave a comment!
Pear & Salted Caramel Pie
Ingredients
Salted Caramel
- 1 cup caramel bits or any soft caramel candy
- 2 tablespoons heavy cream
- 1/2 teaspoon sea salt
Filling
- 5 Cups of sliced pears around 5-6 pears Try using a crispier, not-so-sweet kind of pear
- 1 Tablespoon lemon juice
- 1/2 Cup granulated sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
Crust
- Store bought or homemade pie crust
- 1 large egg
- 1 Tablespoon heavy whipping cream
Instructions
- Heat in medium-low heat the caramel candy with the heavy cream until melted and mixed. Add the sea salt, mix and remove from heat1 cup (236.6 g) caramel bits or any soft caramel candy, 2 tablespoons heavy cream, 1/2 teaspoon (0.5 teaspoon) sea salt
- Peel, core and slice your pears. As you slice, sprinkle with lemon juice to keep them from turning brown5 Cups (805 g) of sliced pears, 1 Tablespoon lemon juice
- Combine sugar, flour and spices in a bowl. Add pears and mix evenly. Refrigerate1/2 Cup (100 g) granulated sugar, 3 Tablespoons all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon (0.5 teaspoon) all spice
- Pre-heat oven to 400 F. Roll pie dough to a 12 inch circle and place into a 9-in pie plate. Place sliced pears on top of the bottom crust and drizzle with 1/2 Cup caramelStore bought or homemade pie crust
- Cut strips and pie decorations and place on top of your pears; press edges with your fingers to seal. Trim excess dough
- Combine the egg and cream to make the egg wash; brush the top of the pie and sprinkle with sugar1 large egg, 1 Tablespoon heavy whipping cream
- Bake for 20 minutes. Turn temperature down to 350 F and bake for an additional 30 minutes. Allow pie to cool for 3 hours and drizzle with remaining caramel before serving
