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Caramel Pear Pie featured image

Caramel Pear Pie

Caramel Pear Pie, an amazingly delicious pear pie with caramel and a beautiful flaky crust. You need to make this right away!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Dough Making (includes letting it rest for 2 hrs) 3 hours 10 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 438kcal
Author Lisa


Flakey pie crust:

  • 1 2/3 cups flour – plus more for dusting lots more
  • ½ tsp salt
  • 1 tbs sugar
  • 1 cup unsalted butter
  • ½ cup cold water

Caramel pear filling:

  • 10 large Bosc Pears peeled cored, and diced (I like to use firm pears)
  • ½ cup sugar
  • ¼ cup brown sugar
  • Pinch of salt
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ cup Caramel Sauce plus more for drizzling
  • 1 tbs lemon juice
  • 1 egg white
  • 1 tbs corn starch optional- most likely not needed- see notes *


Make Homemade Pie Crust

  • Whisk together flour, sugar, and salt.
    Flour mixture with butter
  • Cut butter into large cubes. Emphasis on large. I recommend cutting each stick into four chunks and then each chunk into four more chunks. Then place the butter chunks in the flour mixture and toss to coat with flour.
    Butter tossed in flour mixture
  • Once tossed, smash each chunk of butter between your fingertips. Smash each flat, then move on to the next chunk. You don’t need to cutting the butter in or anything else because you want the butter to stay in large chunks.
    Smashed butter
  • Once each chunk is smashed, using a spatula stir in the water. Stir the dough until it forms a sticky ball. You will need to use the side of the bowl to bring the dough together.
    Mixing pie dough
  • Turn the dough out onto a floured surface and knead a few more times to finish bringing the dough together. Place the dough back into the bowl and refrigerate for 10 minutes- you want to keep the dough cold and the butter from melting.
    Pie dough with butter chunks
  • Roll out the dough on the floured surface (adding more when needed), into a large rectangle (roughly 12x10 inches). Make sure to flip the dough, add more flour if sticking and don’t hesitate to put it back in the fridge if the butter starts melting and sticking.
    Rolling out pie dough
  • Fold the 10-inch sides to the center of the rectangle then fold the other ends together like closing a book. Cut in half and then refrigerate both halves for 10 minutes.
    Pie dough cut in half
  • Bring out one piece of dough and roll into a circle large enough to fit your pie plate. Place in your pie plate, pressing into the corners, and then cut the extra dough that hangs over the edge using scissors. Dust off any extra flour. 
    Pie dough in pie dish
  • Cover with plastic wrap and allow the dough to relax for at least 2 hours in the fridge or overnight.
  • Take the second piece of dough and roll out into a large rectangle. Place on a parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 2 hrs.
    Rectangular piece of pie dough

How to make caramel pear pie:

  • Adjust oven rack to the lowest position in the oven and preheat oven to 425°F.
  • In a large pot add the peeled, cored, and sliced pears, the white sugar, brown sugar, pinch of salt, cinnamon, and nutmeg. Stir to mix well.
    Pears in bowl with with sugar and spices
  • Precook the pears over medium high heat, covered for 15-20 minutes until the pears are easily pierced with a fork. Stirring occasionally. The pears will release a lot of juice during this time and that is what you want.
    Cooked pears on fork
  • Once done cooking, place all pears and juice in a lined baking sheet and let cool to room temperature (about 30 minutes).
    Pears on baking sheet for cooling
  • Once at room temperature drain the pears and place in your prepared pie crust (after it has rested).
    Cooked pears in pie- unbaked
  • Combine caramel sauce and lemon juice in a small bowl and then pour over your pears.
    Pour caramel souce on pie filling
  • Remove your rectangle piece of pie dough and cut into strips. Weave a lattice as the top pie crust then press the ends into the bottom pie crust.
    Lattice made out of pie dough
  • Whisk together the egg white plus 1 tsp of water. Then brush that over the entire lattice.
    Brushing pie dough with egg white
  • Place pie on a baking sheet and then bake for 25 minutes. Then reduce the oven temperature to 375° and bake for another 25 minutes. Keep an eye on the crust. If parts start to get dark golden-brown cover those places with foil.
    Pie Before being baked
  • Once the pie is done baking let it cool on a wire rack for 2 ½-3 hrs.
    Caramel Pear Pie on cooling rack
  • When serving drizzle with extra caramel sauce and enjoy!
    Caramel Pear Pie close up



Tips and Tricks
*You can use homemade caramel sauce or store bought. I’ve use both and find that using store bought tends to make the filling a little watery but nothing too bad.
*If you use store bought get at least 16 oz so you have some for the filling and some extra to drizzle on top when you eat it.
*Precooking the pears should remove much of the excess liquid that would otherwise make the pie really soupy.
* Depending on how underripe or firm your pears are will vary the cooking time on the stove.


Calories: 438kcal | Carbohydrates: 68g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 167mg | Potassium: 255mg | Fiber: 6g | Sugar: 34g | Vitamin A: 620IU | Vitamin C: 8.3mg | Calcium: 38mg | Iron: 1.4mg