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Lattice Top PIe Crust with Cinnamon JENRON DESIGNS

Caramel Pear Pie

Course Dessert
Cuisine American, Southern
Keyword Pie
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people
Calories 225 kcal


  • 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


  1. In a 2 quart saucepan combine pears, and juice of one lemon.  Cook over medium heat, stirring occasionally for 6-8 minutes.

  2. 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.

  3. 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.

  4. Bake at 400 degrees for 30 -40 minutes until crust is golden brown, do not burn or over bake.

  5. 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.