Go beyond the traditional apple pie with this delicious pear pie recipe (it still uses seasonal fruit!). Using two different varieties of pear contributes flavor and texture nuance, but you can definitely use six of a single variety if you prefer. Feel free to add additional spices if you like—both ground ginger and a little cardamom would be fantastic. If you don’t have apple cider vinegar on hand, you can substitute fresh lemon juice, rice wine vinegar, or white wine vinegar. Want to skip the lattice weave? You can simply roll the second dough into an 11-inch round and place it over top of the pears, making sure to cut a few air slits in the top crust. Fold the edges under and crimp as desired. Making the caramel sauce from scratch is worth it, but you can absolutely use your favorite jarred sauce. You’ll just want to warm it slightly and add a healthy pinch of salt if you like. Does it seem as though you should really serve this pie with vanilla ice cream? That’s because you should.
- 1 prepared All-Butter Pie Dough
- 3 large Anjou pears, peeled and cut into ¼-inch-thick slices
- 3 large Bartlett pears, peeled and cut into ¼-inch-thick slices
- 3 Tbsp. light brown sugar
- 3 Tbsp. tapioca starch or cornstarch
- 1 Tbsp. apple cider vinegar
- ½ tsp. vanilla extract
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 1 large egg
- 1 ½ cups granulated sugar
- 6 Tbsp. water
- ¾ cup heavy cream
- 3 Tbsp. unsalted butter, cut into small pieces
- 1 ¼ tsp. kosher salt
Remove one dough disc from refrigerator; let stand 5 to 10 minutes. On a lightly floured surface, roll dough into a 12-inch round. Carefully transfer to a 9-inch round glass pie plate; fit into plate. Chill; let the second round stand at room temperature while you prepare the filling.
Prepare filling: Place pears in a large mixing bowl. Sprinkle brown sugar, starch, vinegar, vanilla, cinnamon, and salt over pears; toss to combine. Stir in 1/3 cup caramel. Spoon filling into prepared crust; press into an even layer.
Roll second dough disc to an 11-inch round. Cut into 10 strips. Lay 4 strips over pears. Fold back first and third strip and lay a fifth strip in the opposite direction; lay the folded strips back down over the fifth strip. Repeat lattice weave with remaining strips. Fold overhang under and crimp. Freeze for 15 to 20 minutes; meanwhile, preheat oven to 375°F.
Place pie on a rimmed baking sheet. Mix egg with 1 teaspoon water; brush the crust with a light coating of the egg wash. Bake pie for 50 to 60 minutes, or until crust is browned and filling is bubbling, rotating after 30 minutes. If crust is browning too quickly, cover with foil as it finishes baking. Let cool for at least 2 hours before cutting. To serve, warm remaining caramel sauce and drizzle over each slice.
Combine sugar and water in a medium saucepan over medium-low heat; cook, stirring often, until sugar dissolves.
Increase heat to medium high; bring to a boil, swirling pan and occasionally brushing down sides with a wet pastry brush.
Cook, swirling and brushing regularly, until syrup turns deep amber, about 7 to 10 minutes.
Gently add heavy cream (caramel will bubble and foam vigorously). Add butter and stir gently until smooth. Remove caramel from heat; stir in salt.