Salted Caramel Pear Pie Recipes

SALTED CARAMEL PEAR PIE

Steps:

• 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.

SALTED CARAMEL PEAR PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
• Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
• With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
• Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
• To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
• Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
• Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
• To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
• Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
• Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
• When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

CARAMEL PEAR PIE

Steps:

• In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

EASY SALTED CARAMEL PEAR GALETTE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
• In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
• Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
• Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.