Creamy Pear Pie with Caramel Sauce

Pat Duran

By
@kitchenChatter

If you are looking for something a little different for a pie recipe- this pie should be on you menu! Bartlett Pears are the best for this recipe, but Anjou work well also.The little hint of ginger in the crust just gives this pie that special kick.
The eggnog with the pears is just another touch of elegance!


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Comments:

Serves:

one 10-inch pie

Prep:

10 Min

Cook:

5 Min

Method:

Bake

Ingredients

PIE FILLING:

1/3 c
all purpose flour
1/2 c
granulated sugar
1 tsp
lemon juice
1/8 tsp
nutmeg
1/2 tsp
cinnamon
1/8 tsp
salt
1 c
dairy eggnog
6 medium
pears, peeled,cored and cut lengthwise into 1/4 inch wedges

CRUST:

15 oz
pkg. pie dough mix -make according to pkg. directions with the addition of 1/8 teaspoon of ginger mixed into dough
Note:
you can make your own single crust -just add 1/8 teaspoon ginger to flour mixture.

CRUMB TOPPING:

1/3 c
light brown sugar,packed
3 Tbsp
chilled butter, cut into small pieces
1/3 c
all purpose flour
1/8 tsp
nutmeg
1/4 c
chopped slivered almonds,optional

CARAMEL SAUCE:

1 c
dark brown sugar,packed
1 c
heavy whipping cream
4 Tbsp
butter,softened
2 tsp
vanilla

Directions Step-By-Step

1
Filling:
Combine flour, sugar, cinnamon, salt and nutmeg in a large bowl. Add lemon juice and eggnog to the flour mixture; add pears and toss gently to coat.
---
Make pie dough and fit dough into a 10-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in the crust.
2
Crumb Topping:
Combine flour,nutmeg and brown sugar in a bowl. Add cold butter to mixture; cut in with a pastry blender until mixture resembles coarse meal. Sprinkle crumb mixture evenly over pears. Sprinkle with nuts, if using. Bake at 350^ for 1 hour or until lightly browned. Let cool on a wire rack for 10 minutes.
3
Caramel Sauce:
Combine brown sugar, cream and butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in vanilla. Serve at room temperature or on warm pie.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: French