Description
This Dutch Pear Pie with Spiced Caramel Sauce is a delightful fall dessert featuring ripe pears tossed with warm spices and a buttery crumb topping. Baked to golden perfection and drizzled with a rich, spiced caramel sauce, this pie offers a perfect balance of sweet, spiced, and fruity flavors that’s sure to impress any crowd.
Ingredients
Scale
For the pie:
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 5 ripe but firm pears (such as Bartlett or Anjou), peeled, cored, and sliced
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
For the spiced caramel sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess and crimp the edges to create a decorative border. In a large bowl, mix the sliced pears with sugar, flour, cinnamon, nutmeg, ginger, vanilla extract, and lemon juice until evenly coated. Pour the filling into the prepared pie crust and spread it out evenly.
- Make the crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Using a fork or your fingers, cut the cold butter into the mixture until it forms coarse crumbs. Evenly sprinkle the crumb topping over the pear filling, covering the surface completely.
- Bake the pie: Place the pie in the oven and bake for 45–55 minutes. The pie is done when the filling is bubbly and the topping turns golden brown. If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning. Once baked, remove the pie and allow it to cool for at least 30 minutes before serving.
- Prepare the spiced caramel sauce: While the pie bakes, combine sugar and water in a small saucepan over medium heat. Let the sugar dissolve and cook without stirring until it reaches a light amber color (about 6–8 minutes). Remove from heat and carefully stir in the butter and heavy cream—it will bubble vigorously. Stir in cinnamon, cloves, and a pinch of salt, then return to low heat and continue stirring until the sauce is smooth. Let the caramel cool slightly.
- Serve: Drizzle the warm spiced caramel sauce over slices of the pear pie just before serving, enhancing the flavor with a luscious and aromatic finish.
Notes
- Serve the pie warm or at room temperature for the best flavor and texture.
- Store leftovers covered at room temperature for up to 1 day or refrigerate for up to 3 days.
- Reheat leftover pie gently before serving to restore warmth and softness.
- The spiced caramel sauce can be prepared in advance and refrigerated. Warm it gently before drizzling over the pie.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch-American
Nutrition
- Serving Size: 1 slice with caramel
- Calories: 420
- Sugar: 33g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
