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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
15 minutes
Servings 6 people
Calories 225kcal
Author Jennifer


  • 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.