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.
Pulse the flour, sugar and baking powder in the bowl of a food processor and pulse several times.
Add the cold butter and pulse 5 to 7 times until the mixture looks like fine crumbs.
Slowly drizzle in the water and vanilla with the processor running. The dough with form a smooth ball.
Remove from the processor and knead into a disk.
Wrap with plastic wrap and place in the fridge for at least 30 minute while prepping everything else.
Toss the flour, cinnamon, and pecans in a bowl with the melted butter for the pecan topping and set aside
Preheat the oven to 400 F.
In a saucepan, allow the cream, cinnamon and vanilla to come to a boil over high heat. Remove from heat and set aside.
Meanwhile, toss the diced pears in flour.
In another saucepan, add the sugar, water and vinegar.
Stir and ook over low heat until the sugar has been dissolved.
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.
Carefully whisk the cream into the caramel. It will bubble, but keep whisking.
Drizzle the caramel over the diced pears.
Roll the dough out onto a clean work surface, to about 3mm thickness, and carefully transfer to a greased 10" spring-form cake pan.
Spoon the pears into the pan. Cover with aluminium foil and cook for 90 to 100 minutes.
Uncover with foil and bake another 20 minutes longer.