Caramel Pear Pie
photo by Karen R.
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1419.54 ml peeled sliced ripe pears
- 14.79 ml lemon juice
- 118.29 ml sugar, plus
- 44.37 ml sugar, divided
- 29.58 ml quick-cooking tapioca
- 3.69 ml ground cinnamon
- 1.23 ml salt
- 1.23 ml ground nutmeg
- 1 9" unbaked pie shell
- 177.44 ml rolled oats
- 14.79 ml all-purpose flour
- 59.14 ml cold butter or 59.14 ml margarine
- 18 caramels
- 73.94 ml milk
- 59.14 ml chopped pecans
directions
- Add together in a large bowl, the pears and lemon juice; toss.
- In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
- Add to pears; stir gently to mix well.
- Let stand for 15 minutes.
- Pour mixture into the pastry shell.
- In a bowl, mix the oats, flour, and remaining sugar.
- Cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle over pears.
- Bake at 400 degrees for 45 minutes.
- In a saucepan, melt caramels with milk, over low heat.
- Stir until smooth.
- Add pecans.
- Drizzle over pie.
- Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
- Cool pie on a wire rack.
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Reviews
-
I love this pie! It is a little more time consuming than I usually take to bake but it is well worth it. We have also baked this pie using apples instead of pears. We omitted the nutmeg and used a full teaspoon of cinnimon. My kids do not like nuts so we leave them of sometimes, expecially on the apple version. Thanks for a great recipe.
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I made this with Xylitol instead of sugar, except for the brown sugar in the topping, and skipped the caramel due to hubbie's diabetes. It was still SUPER yummy! This is a "keeper" for sure. I made this a second time and popped it in the freezer for future use. Unfortunately, when the pears thawed, they gave up their juice and I ended up with pear soup in soggy pie crust. Bummer. Don't try to freeze this one.
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I have made this outrageous delicious pie many times. I cut the sugar down to 1/4 cup and add 1 rounded tsp of cinnamon. I bake the pie making sure the top does not overbrown and freeze them to give as gifts and for eating during the holidays when my tree is quite bare. I have also used walnuts and sliced almonds with great success.
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Tweaks
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I love this pie! It is a little more time consuming than I usually take to bake but it is well worth it. We have also baked this pie using apples instead of pears. We omitted the nutmeg and used a full teaspoon of cinnimon. My kids do not like nuts so we leave them of sometimes, expecially on the apple version. Thanks for a great recipe.