Description
This Dutch Pear Pie features a flaky pie crust filled with spiced pear slices, topped with a crunchy oat and brown sugar crumble. It is baked to golden perfection and served with a rich spiced caramel sauce made from brown sugar, cream, butter, and warming spices. Perfect for a cozy fall dessert that balances sweet, tart, and spice flavors.
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
Pie 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 the dough into a 9-inch deep-dish pie plate, trim the excess dough to a 1-inch border, fold the edges under, and crimp decoratively. Place the pie shell in the freezer and chill for 20 minutes to firm up before filling.
- Make the Crumble Topping: In a bowl, combine the flour, oats, light brown sugar, and kosher salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the Filling: In a large bowl, toss the sliced pears with fresh lemon juice and pear brandy to prevent browning and add flavor. Stir in granulated sugar, cornstarch, kosher salt, cinnamon, ginger, nutmeg, and allspice until the pears are evenly coated.
- Assemble the Pie: Transfer the pear filling to the chilled pie crust, spreading it evenly. Sprinkle the crumble topping over the pears, breaking it into clumps to cover the filling thoroughly.
- Bake the Pie: Preheat the oven to 375°F (190°C). Bake the pie on the middle rack for approximately 50-60 minutes, or until the topping is golden brown and the filling is bubbling. Remove from the oven and let cool.
- Make the Spiced Caramel Sauce: In a small saucepan over medium heat, combine heavy cream and light brown sugar. Stir frequently until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in pear brandy, unsalted butter, vanilla extract, kosher salt, cinnamon, nutmeg, ginger, and allspice until smooth and glossy.
- Serve: Pour the warm spiced caramel sauce over individual slices of the cooled pear pie. Enjoy this decadent dessert perfect for fall celebrations or special occasions.
Notes
- Use firm-ripe pears for the best texture in the pie filling; Bartlett or Bosc pears are good choices.
- Chilling the pie crust before baking helps prevent shrinkage and sogginess.
- The crumble topping can be made ahead and stored in the refrigerator for up to 2 days.
- If pear brandy is unavailable, substitute with a pear or apple liqueur or omit for a non-alcoholic version.
- Allow the pie to cool slightly before serving to let the filling set, ensuring clean slices.
