Description
This Dutch Pear Pie with Spiced Caramel Sauce is the ultimate fall dessert! The rich, spiced filling made from fresh pears and a buttery crumble topping is topped with a luscious spiced caramel sauce. Perfect for cozy gatherings or any celebration, this pie brings together the warmth of cinnamon, ginger, and nutmeg with the indulgence of homemade caramel.
Ingredients
Scale
For the Crust:
- 1/2 recipe Basic Pie Dough (store-bought or homemade)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/3 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into pieces
For the Filling:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 2 1/2 pounds firm-ripe pears (about 5 medium), cored and sliced 1/4-inch thick (7 cups)
- 1 tablespoon fresh lemon juice
- 1 tablespoon pear brandy
For the Spiced Caramel Sauce:
- 1/2 cup heavy cream
- 3/4 cup light brown sugar
- 2 tablespoons pear brandy
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch ground allspice
Instructions
- Prepare the Pie Crust:
- Preheat the oven to 400°F with the rack in the lowest position.
- Roll dough into a 13-inch circle on a floured surface and fit it into a 9-inch deep-dish pie plate. Trim excess dough to 1 inch, fold edges under, and crimp. Freeze for 20 minutes.
- Make the Crumble Topping:
- In a bowl, mix flour, oats, brown sugar, and salt. Work in the butter with your fingertips until the mixture resembles crumbs. Cover and chill until ready to use.
- Prepare the Filling:
- Line a rimmed baking sheet with foil. In a large bowl, whisk together granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice.
- Add pears, lemon juice, and brandy, tossing to coat.
- Transfer filling to the prepared pie crust and sprinkle with crumble topping, breaking it into clumps as needed.
- Bake the Pie:
- Place the pie on the prepared baking sheet. Bake for 30 minutes. Reduce heat to 375°F and bake an additional 30–35 minutes, until the topping is golden and the juices are bubbling and thickened. Cool completely on a wire rack.
- Make the Spiced Caramel Sauce:
- In a medium saucepan, bring cream and sugar to a boil over medium-high heat, stirring often. Gently boil for 5 minutes.
- Remove from heat and stir in brandy, butter, vanilla, salt, cinnamon, nutmeg, ginger, and allspice.
- Serve:
- Serve slices of pie with warm spiced caramel sauce drizzled on top.
- Enjoy this decadent pear pie with its warm spices and luscious caramel, perfect for any fall celebration!
Notes
- Make Ahead: The pie can be made ahead of time, and you can reheat it for 10-15 minutes in the oven before serving.
- Caramel Sauce: The spiced caramel sauce can also be made ahead of time and stored in the refrigerator for up to a week. Reheat before serving.
- Pear Variety: Make sure to use firm, ripe pears, like Bartlett or Bosc, to maintain texture during baking.
- Crust: If you’re short on time, you can use a store-bought pie crust. However, homemade crust adds a wonderful flavor and texture.
- Non-Alcoholic Option: If you prefer a non-alcoholic version, you can substitute pear brandy with apple cider or a small amount of pear juice.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 450 kcal
- Sugar: 47g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62 g
- Fiber: 5g
- Protein: 4 g
- Cholesterol: 40 mg