Caramel Pear Pie
I am sharing my homemade recipe Caramel Pear pie, which is perfect for any holiday gathering.
Around our home during the holidays we always get a large amount of pears. We get so many pears that we could not possibly eat them all before they spoil. So over the years I have found ways to utilize my crop of holiday pears. I have made many great recipes, like goat cheese & pear salad, poached pears, cranberry pear stuffing & pear jams but my favorite is a caramel pear pie.
You may very well recognize this very popular holiday gift box from Harry & David, which sends out some of the best Royal Riviera pears the best in my humble opinion on the planet. While my husband and I do enjoy eating them fresh from the package, unfortunately at this time of year, we find that there is just an overabundance of all kinds of food, and sadly we have lost the opportunity to partake in the scrumptious freshness of these wonderful fresh treats.
This is why I wanted to figure out a way to preserve the wonderful flavors of these pears, while they were at the peak of perfection. The filling for my caramel pear pie can be packaged and either canned or frozen until you are ready to make a pie. While I have not obtained the proper canning skills yet to share with you, all I can absolutely vouch for is the freezer technique. It last a good 6 months in an airtight container until I am ready for a pie again.
Caramel Pear Pie
- 7-8 Pears, preferred Royal Riviera cored, peeled, diced
- 1 Lemon juiced
- 1 cup Brown Sugar Light
- 3 tsp Cornstarch
- 1 Tbsp Cinnamon
- 2 tsp Nutmeg fresh
- 1 package Pie Shells 2 pc for lattice top
- 12-15 Caramels cut in quarters
- 1 pint Vanilla Ice Cream optional
In a 2 quart saucepan combine pears, and juice of one lemon. Cook over medium heat, stirring occasionally for 6-8 minutes.
Combine brown sugar, cornstarch, cinnamon, and nutmeg. Pour over pears, and stir constantly until sauce thickens approximately 2-3 minutes. This mixture can then cool and be frozen for future use.
For Pie: press crust into pie pan and blind bake by box instructions, add filling and chopped caramels. Then create lattice top with tutorial from JENRON DESIGNS.
Bake at 400 degrees for 30 -40 minutes until crust is golden brown, do not burn or over bake.
Remove from oven and immediately sprinkle with 2 tbsp of cinnamon sugar to make a pretty glassy topping. Allow to cool for 10 minutes before cutting.
To create this beautiful lattice top pie you can see my full easy to follow step by step tutorial here: at my Homemade Apple Pie post.
Once you have baked up your pie, depending on the time of year you are making it, I highly recommend adding some cinnamon and brown sugar to the top of the warm crust when it comes directly from the oven, before cooling.
You can top this tasty treat with Vanilla Ice Cream for an A La Mode’ Treat and maybe brew up a bourbon caramel drizzle for a more refined palate; which is just a little good bourbon, butter and brown sugar on the stove top until it is all melted and gooey. I use a nice 1 to 1 ratio which a tablespoon of everything per person you are serving.