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–+ servings

Caramel Pear Pie

Teresa Ambra
You won't believe how scrumptious this outrageous Caramel Pear Pie is. It's like eating Candied Apples but in a pie and substituting pears instead! This layered pie includes pears spiced up with cinnamon and nutmeg. Then an Oatmeal Streusel Topping is sprinkled over top. After the pie is baked, a luscious caramel layer with pecans is spread over top before baking again. Excellent choice for holidays and company.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert, Pies
Cuisine American
Servings 8
Calories 443 kcal

Equipment

  • 1 9-inch deep dish pie plate
  • 1 large mixing bowl
  • 1 small mixing bowl
  • 1 or 2 wooden spoons
  • 1 sharp pairing knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 pastry blender
  • 1 small sauce pan
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

PIE FILLING:

  • 6 cups pears peeled, cored, sliced (about 6 medium ripe pears)
  • 1 tbsp. lemon juice
  • 1/2 cup granulated sugar
  • 2 tbsp. quick cooking tapioca
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground nutmeg
  • 1 unbaked pastry shell (9-inches)

TOPPING:

  • 3/4 cup old-fashioned oatmeal
  • 3 tbsp. granulated sugar
  • 1 tbsp. unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/4 cup salted butter cold
  • 18 caramels unwrapped
  • 5 tbsp. half-and-half
  • 1/4 cup pecans chopped (or more, if desired) (measure after chopping)

Instructions
 

PIE FILLING:

  • In a large mixing bowl, combine pears and lemon juice.
  • In a small mixing bowl, combine ½ cup granulated sugar, tapioca, cinnamon, salt and nutmeg.
  • Add dry mixture to pears and stir gently to combine.
  • Allow mixture to stand for 15 minutes.
  • Pour into pastry shell. 

TOPPING:

  • TOPPING: Unwrap caramels and set aside.
  • In a small bowl combine oats, flour with 3 tbsp. granulated sugar.
  • Cut in butter with a pastry blender until coarse crumbs form.
  • Sprinkle crumbs over top of pears. 
  • Bake at 400° for 45 minutes.
  • Meanwhile, in a small saucepan over low heat, melt caramels with milk or half-and-half.
  • Stir until mixture is smooth; add pecans and stir again.
  • Drizzle hot caramel mixture over top of pie.
  • Bake 8-10 minutes longer at 400° until crust is golden brown and filling is bubbly.
  • Cool pie on wire rack. 

Notes

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 443kcalCarbohydrates: 72gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 20mgSodium: 255mgPotassium: 258mgFiber: 5gSugar: 45gVitamin A: 253IUVitamin C: 6mgCalcium: 67mgIron: 1mg
Keyword caramels, dessert, pears, pecans, pie
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