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Deep Dish Caramel Pear Pie

One slice of this luxurious deep dish caramel pear pie is a perfect dessert. With fresh pears tossed in a creamy caramel sauce, a simple crust, and the crunchy pecan topping, it is a must try sweet.  

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Deep Dish Caramel Pear Pie | Kita Roberts PassTheSushi.com

Slamming plates being piled into the busboys wash basin, town gossip, and frazzled waitresses were hustling back and forth serving scrambled eggs and French toast. They looked miserable and were complaining amongst themselves over slow tips not out of earshot. The tables were turning over quickly and more families piled in. The whole experience was busy, loud, and not at all relaxing after a long solo run. Watching everyone while eating my cold biscuit, no one was happy. People were just eating forkfuls hurriedly while waitresses would ignore empty cups and drop checks to get the next family in. The rushed service and sour moods probably affecting the tips which only further the already overworked and stressed waitresses moods. It seemed an awful cycle, at least for that day and I decided to cut my coffee break short.

Deep Dish Caramel Pear Pie | Kita Roberts PassTheSushi.com

Later that week, heading out to dinner, I decided I was yearning for an experience that wasn’t rushed.

A dinner where we could spend time laughing and talking at a calmer pace between meals, truly appreciating each others company over a good meal. I was immediately reminded of a lunch I enjoyed in Vienna that took nearly 3 hours. It wasn’t huge, or even extravagant (though the food was amazing), but it was slow. The wait staff never urged us on, even at times disappearing without a word while the four of us chatted over wine. While dining, I looked around taking the scenery in. The people were smiling and talking with the company of family and friends. The waitstaff was polite and never pushy. Most of all, rarely anyone was on a phone, except for the occasional check.

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The whole moment felt like such a treat. A step outside of the norm and an experience, not just a hurried meal. It was a luxury and I savored every minute of it.

On the weeknights, things are rushed and hectic. We are coming in from work and decompressing, tired, and hungry. It’s a rush to turn out a meal quickly let alone take the pauses needed to actually appreciate it. But it’s an experience I am going to strive to recreate at home. To slow down and relish. To fight the drive to rush through but rather to remember that it’s those simple prolonged moments smiling around a meal together that are really the experiences we are all looking for. An effort to slow down and enjoy.

So, slow down and enjoy this Deep Dish Caramel Pear Pie

Deep Dish Caramel Pear Pie | Kita Roberts PassTheSushi.com

Everybody loves pie right? (Honestly, I still have some trouble with berries, but I am slowly growing to accept them as a reasonable ingredient) These pies will have you covered for any occasion!

Brownie Walnut Pie Recipe
Homemade Banana Cream Pie
Sweet Potato Pie with Gingersnap Crust and Meringue
North Carolina Lemon Pie

If you’ve tried my Deep Dish Caramel Pear Pie recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Deep Dish Caramel Pear Pie | Kita Roberts PassTheSushi.com

Deep Dish Caramel Pear Pie

Yield: 1 pie
Prep Time: 35 minutes
Cook Time: 1 hour 50 minutes
Additional Time: 10 minutes
Total Time: 2 hours 35 minutes

Ingredients

for the crust

  • 1 1/2 cups flour
  • 1 tbs sugar
  • 1/4 tsp baking powder
  • 12 tbsp unsalted butter, chilled and diced
  • 1/3 cup cold water
  • 1 tsp vanilla

for the pecan topping

  • 1/2 cup flour
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter, melted and cooled
  • 1/2 cup chopped pecans
  • 1 cup heavy cream
  • 2 cinnamon sticks
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 8 pears, peeled and dived
  • 1/4 cup flour
  • 1 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp white vinegar

Instructions

  1. Pulse the flour, sugar and baking powder in the bowl of a food processor and pulse several times.
  2. Add the cold butter and pulse 5 to 7 times until the mixture looks like fine crumbs.
  3. Slowly drizzle in the water and vanilla with the processor running. The dough with form a smooth ball.
  4. Remove from the processor and knead into a disk.
  5. Wrap with plastic wrap and place in the fridge for at least 30 minute while prepping everything else.
  6. Toss the flour, cinnamon, and pecans in a bowl with the melted butter for the pecan topping and set aside
  7. Preheat the oven to 400 F.
  8. In a saucepan, allow the cream, cinnamon and vanilla to come to a boil over high heat. Remove from heat and set aside.
  9. Meanwhile, toss the diced pears in flour.
  10. In another saucepan, add the sugar, water and vinegar.
  11. Stir and ook over low heat until the sugar has been dissolved.
  12. When the liquid has cleared up and the sugar is dissolved increase the heat to high, boiling for 10 to 12 minutes, until the mixture looks amber in color.
  13. Carefully whisk the cream into the caramel. It will bubble, but keep whisking.
  14. Drizzle the caramel over the diced pears.
  15. Roll the dough out onto a clean work surface, to about 3mm thickness, and carefully transfer to a greased 10" spring-form cake pan.
  16. Spoon the pears into the pan. Cover with aluminium foil and cook for 90 to 100 minutes.
  17. Uncover with foil and bake another 20 minutes longer.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 68mgSodium: 21mgCarbohydrates: 64gFiber: 5gSugar: 38gProtein: 4g

Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

Deep Dish Caramel Pear Pie | Kita Roberts PassTheSushi.com
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Edward Kowalski

Wednesday 2nd of December 2020

Many questions with this recipe (was it proof read?), But glaring is when to add the pecan topping?

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