Pear and Pecan Pie with Salted Caramel Sauce

Pear and Pecan Pie with Salted Caramel Sauce is a sublime dessert that combines the natural sweetness of ripe pears, the earthy crunch of pecans, and the heavenly richness of salted caramel. The tender pear slices nestle amidst a perfectly flaky crust, while the toasted pecans add a delightful nutty undertone. Drizzled generously with a velvety salted caramel sauce, this pie creates a symphony of flavors that dance on the palate, creating a truly unforgettable dessert experience that leaves you craving for more.
September 15, 2019


For the pie dough (make 1.5x the recipe if you would like to make an extra decorative lattice)

  • 2 3/4 cups all purpose flour, (340 g)
  • 2 sticks cold unsalted butter, (cubed, 8 oz/226 g)
  • 1 tbsp granulated sugar, 15 g
  • 1 tbsp apple cider vinegar, (16 g)
  • 1/2 cup water with ice, (roughly 130 g, as needed)
  • pinch kosher salt
  • 1 egg, beaten with water for egg wash

For the pie filling

  • 2 cups toasted pecans, (150g)
  • 5 cups fresh pears, peeled and diced (about 5-6 pears)
  • 1/2 cup granulated white sugar, (100g)
  • 1/4 cup cornstarch, (40g)
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cardamom
  • juice from 1/2 a lemon

For the salted caramel sauce

  • 1 cup granulated white sugar, (200 g)
  • 6 tbsp unsalted butter, divided, at room temp
  • 1/2 cup heavy whipping cream, at room temp (120ml)
  • 1 tsp flakey sea salt


For the dough

  1. Add the flour, sugar, salt, any desired spices or flavors, and cold butter cubes to the bowl of a food processor, and pulse until combined. If using a stand mixer, mix on low to combine until the butter is broken into very small pieces. If mixing by hand, cut the butter in until it resembles coarse sand.
  2. Add the apple cider vinegar and pulse or mix a few more times until combined.
  3. With the food processor on low, slowly add the ice water, a drizzle at a time, until the dough just comes together. It should hold when pinched together, but should not be wet.
  4. Divide the dough into two equal pieces, and flatten into disks. This makes it easier to roll out when it’s time to bake.
  5. Wrap each disk in saran wrap and refrigerate for at least 2 hours or overnight until firm.
  6. When ready to bake, preheat the oven to 425 degrees F. Remove the dough from the fridge and allow it to sit at room temperature for about 5 minutes before rolling.
  7. Roll out the first disk of pie dough and place it in your pie pan. Roll out the second disk of pie dough, and cut into a lattice, or as desired. Refrigerate the pie base, lattice, and any dough decorations while you work on the filling and caramel sauce.

For the filling

  1. To make the pecan layer, pulse the toasted pecans in a food processor until the texture of fine sand. The mixture should clump together, but not be oily. Set aside.
  2. Combine the remaining filling ingredients in a large bowl and set aside for 10 minutes.
  3. Add the pecans in an even layer to the pie base, then top with the pear filling. Decorate with the lattice and other designs as desired. Brush with the egg wash, and refrigerate the pie for 10 minutes.
  4. After the pie has chilled, bake at 425 degrees F for 15 minutes, then reduce the temperature to 375 and continue baking for 35-40 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool slightly before serving, topped generously with salted caramel sauce. Store leftovers in the fridge for up to 1 week.

For the caramel

  1. 1) While the pie is baking, prepare the caramel. In a large, heavy bottomed pot, add the sugar, and cook over medium heat, stirring frequently, until fully melted. The sugar will clump up at first, and then melt quickly into an amber liquid.
  2. 2) As soon as the sugar is entirely dissolved, carefully stir in the butter. The mixture will bubble, so take care not to get splashed. Whisk until the mixture is smooth and evenly combined: if it breaks, keep whisking vigorously until it comes back together.
  3. Stirring constantly, slowly add the heavy whipping cream. Again, it will bubble and rise up quite dramatically, so just keep stirring (this is why we picked a large pot!). Allow to boil undisturbed for 1 minute, and remove from heat.
  4. Stir in the flakey salt and allow to cool as the pie bakes. It will slightly thicken as it cools. Store leftover caramel in an airtight container in the fridge for up to 1 month.

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