Description
This Dutch Pear Pie features a tender pie crust filled with a spiced pear mixture, topped with a crunchy oat crumble, and served with a warm spiced caramel sauce. Perfectly blending autumnal spices and fresh pears, this pie offers a comforting, flavorful dessert ideal for fall gatherings or special occasions.
Ingredients
Scale
Pie Crust
- 1/2 recipe Basic Pie Dough (store-bought or homemade)
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/3 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into pieces
Filling
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 2 1/2 pounds firm-ripe pears (about 5 medium), cored and sliced 1/4-inch thick (7 cups)
- 1 tablespoon fresh lemon juice
- 1 tablespoon pear brandy
Spiced Caramel Sauce
- 1/2 cup heavy cream
- 3/4 cup light brown sugar
- 2 tablespoons pear brandy
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch ground allspice
Instructions
- Prepare the Pie Crust: Roll the pie dough into a 13-inch circle on a floured surface. Fit it into a 9-inch deep-dish pie plate, trim the excess dough to about 1 inch, then fold the edges under and crimp them decoratively. Place the crust in the freezer to chill for 20 minutes to prevent shrinking during baking.
- Make the Crumble Topping: In a bowl, combine the all-purpose flour, old-fashioned oats, light brown sugar, and kosher salt. Cut the cold unsalted butter into the mixture using a pastry blender or your fingertips until it forms clumps resembling coarse crumbs. Set aside.
- Prepare the Filling: In a large bowl, whisk together granulated sugar, cornstarch, kosher salt, ground cinnamon, ground ginger, freshly grated nutmeg, and ground allspice. Add the sliced pears, fresh lemon juice, and pear brandy, tossing gently to coat evenly with the spice mixture.
- Assemble the Pie: Transfer the pear filling into the chilled pie crust, spreading it out evenly. Sprinkle the prepared crumble topping over the pear filling, breaking it into clumps as needed for texture.
- Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for about 50-60 minutes or until the topping is golden brown and the pear filling is bubbling. If the crust or topping browns too quickly, tent with aluminum foil.
- Make the Spiced Caramel Sauce: In a saucepan, combine the heavy cream and light brown sugar over medium heat. Stir constantly until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in pear brandy, unsalted butter, pure vanilla extract, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and a pinch of allspice until smooth and well combined.
- Serve: Allow the pie to cool slightly before slicing. Serve each slice drizzled with the warm spiced caramel sauce for a luscious finish. Enjoy this decadent pear pie with its warm spices and luscious caramel, perfect for any fall celebration.
Notes
- For best results, use firm, ripe pears to maintain texture during baking.
- The pie crust can be made ahead and frozen until ready to use.
- If pear brandy is not available, substitute with a good quality apple brandy or omit for a non-alcoholic version.
- Ensure the crumble topping is chilled and the butter is cold to achieve a good crumbly texture.
- To prevent the crust edges from burning, cover them with foil or a pie shield halfway through baking.
- Leftover caramel sauce can be refrigerated and gently reheated before serving.
