Dutch Pear Pie with Spiced Caramel Sauce
A delightful fall dessert that celebrates the pear's prominence in the Pacific Northwest, this pie combines a buttery crust, sweet pears, and a rich, spiced caramel sauce.**
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box or 1/2 recipe Basic Pie Dough
Filling
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 3 cups coarsely chopped fresh pears (2 to 3 medium pears)
- 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 lb firm-ripe pears (5 medium pears), cored and sliced 1/4-inch-thick (7 cups)
- 1 tablespoon fresh lemon juice
- 1 tablespoon pear brandy
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup diced butter or margarine, cold
- 1/4 cup old-fashioned oats
- 1/4 teaspoon kosher salt
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
Steps
1. Preheat Oven and Prepare Crust: Heat oven to 425°F. Prepare pie crust according to box directions for a 9-inch glass pie plate. Do not prick the crust. Line the crust with doubled foil, pressing gently. Extend foil over the edges to prevent excessive browning. Bake for 10 minutes. Remove foil; bake for another 2 to 4 minutes until golden.
2. Make Filling: In a medium bowl, mix sour cream, half the granulated sugar, flour, vanilla, and beaten egg until smooth. Add pears, lemon juice, and brandy, tossing to coat.
3. Add Crumb Topping: In a separate bowl, combine flour, oats, brown sugar, and salt. Cut in cold butter until the mixture resembles fine crumbs; sprinkle evenly over filling.
4. Bake Pie: Reduce oven temperature to 350°F. Pour the filling into the warm pie shell and top with crumb topping. Bake for 40 to 50 minutes until golden brown, covering the top with foil after 30 minutes to prevent over-browning. Cool for at least 30 minutes.
5. Make Spiced Caramel Sauce: In a medium saucepan, bring cream and sugar to a boil over medium-high heat. Boil gently for 5 minutes, stirring often. Remove from heat and mix in brandy, butter, vanilla, salt, cinnamon, nutmeg, ginger, and allspice.
6. Serve: Serve the pie with the warm spiced caramel sauce alongside or drizzled over the top. Store leftovers in the refrigerator.
Enjoy the smooth blend of sweet pears, crispy topping, and the delectable spiced caramel sauce in every delicious bite.
Earlier, SSP published a quick and easy microwave brownie recipe.
