Caramel Apple Pear Pie

Total Time:
3 hr 45 min
Prep:
45 min
Inactive:
1 hr 50 min
Cook:
1 hr 10 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 1/2 cups sugar
  • 4 tablespoons flour
  • Pinch salt
  • 4 large eggs
  • 1 cup buttermilk
  • 4 tablespoons store-bought dulce de leche, cajeta or caramel, plus more for garnish
  • 3 small d'Anjou pears, halved and thinly sliced
  • 2 tablespoons tapioca starch
  • 1/2 cup dried apple slices
  • 1 baked deep-dish 9-inch Pie Crust, recipe follows, or store-bought
  • Cinnamon, for dusting
  • Pie Crust:
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour, plus more for rolling
  • 1/4 teaspoon salt
  • Pinch sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 6 tablespoons ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
Directions

Special equipment: a 9-inch deep-dish pie pan, pie weights or beans and parchment paper

Preheat the oven to 350 degrees F.

Combine the sugar, 2 tablespoons of the flour and salt in a large bowl. In another bowl, whisk together the eggs, buttermilk and dulce de leche until combined. Add the egg mixture to the flour mixture and whisk to combine.

Meanwhile, in another bowl, toss the pears with the tapioca starch and remaining 2 tablespoons of flour.

Lay the dried apples on the bottom of the pie crust. Fan the flour dusted pears decoratively in concentric circles on top of the dried apples. Stir any excess flour/tapioca from the pears into the wet filling. Pour the filling over the pears.

If using a conventional oven, bake the pie until the center is completely set, 35 to 45 minutes. Raise the temperature of the oven to 425 degrees F and cook until the top is slightly browned and beginning to caramelize, 5 minutes more. Let cool.

If using a convection oven, bake until the top is slightly browned and beginning to caramelize and the center is completely set, 30 to 35 minutes. Let cool.

Garnish the pie with drizzles of dulce de leche and a dusting of cinnamon, if using.

Pie Crust:

Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Mix the flour, salt and sugar in a food processor. Add the butter and pulse to a coarse meal (the butter should be pea-size pieces). With the motor running, add the water in a slow stream until the dough comes together. Gather the dough into a ball and wrap well with plastic wrap. Refrigerate for at least an hour.

Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the dough edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.

Preheat the oven to 425 degrees F. Line the crust with parchment and fill with pie weights (or uncooked beans).

If using a conventional oven, bake the crust for 15 minutes. Remove the foil and beans, brush with the egg wash and continue to bake until the crust is golden brown, about 10 minutes.

If using a convection oven, bake the crust for 15 minutes. Remove the foil and beans, brush with the egg wash and continue to bake until the crust is golden brown, about 5 minutes.

Cool the crust completely. (The crust can be made 1 day ahead. Cover and store at room temperature).

The pie can be made in a standard 9-inch pie pan (not a deep dish), but you will likely have extra pears and custard once you fill the pie.


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    This recipe is featured in:

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