Prep 30 mins
Cook 1 hr
I wanted to make a pear pie with a pecan crumb topping, but sometimes the sweetness of such a topping can make a plain fruit filling seem tart. Inspiration came from a jar of pear cinnamon caramel dessert sauce I had in my fridge. The flavors blend perfectly, and the pecans give a nice crunch to the topping. We also have heart-health issues in my family, so unlike most crumb recipes, this one doesn't use butter.
- 1 pastry for single-crust pie
- 1 tablespoon white sugar
- 6 large pears
- 1 teaspoon lemon juice
- 1⁄4-1⁄3 cup caramel sauce (like ice cream topping or apple dip)
- 1⁄2 cup pecans, finely chopped
- 1⁄3 cup brown sugar
- 1⁄4 cup plus 1 tablespoon flour
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon, divided
- Preheat oven to 375 F for 9-inch or 10-inch pie (350 F if using smaller or dark metal pan).
- Prepare pie crust, crimping edges. Sprinkle with sugar, gently shaking pan if necessary to get sugar up sides of crust. Sprinkle lightly with 1/4 teaspoon cinnamon. Set aside.
- Peel, core and chop pears. Sprinkle with lemon juice and 1 tablespoon flour and toss to distribute. Dump into crust and smooth with spatula.
- Mix pecans, brown sugar, remaining flour, salt and remaining cinnamon. Set aside.
- Warm caramel sauce in microwave, in 15-second increments, until thin and pourable. Drizzle over top of pears so surface is covered.
- Spread pecan mixture evenly over caramel sauce. Decorate with cutouts from leftover pie dough, if desired.
- Bake 1 hour, or until filling bubbles and crust is browned.
- Let cool completely before slicing as filling will be very juicy.
I have 6 pears that I needed to use up before they went bad and decided to try making a pie. I found this recipes and actually it turned out very good. I even added a hot caramel drizzle on top of the pie right before serving. This was the 2nd time I have made a pie in my life and it turned out pretty good.