Description
This Dutch Pear Pie features a flaky homemade or store-bought crust filled with a spiced pear mixture and topped with a crunchy oat crumble. The pie is baked to golden perfection and served with a rich, warm spiced caramel sauce infused with pear brandy and warm spices, making it an indulgent dessert perfect for fall gatherings.
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
Fruit 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. Carefully fit it into a 9-inch deep-dish pie plate. Trim the excess dough to leave about 1 inch overhang, fold the edges under to create a thick border, and crimp the edge for a decorative finish. Freeze the crust for 20 minutes to set.
- Make the Crumble Topping: In a bowl, combine the all-purpose flour, old-fashioned oats, packed light brown sugar, and kosher salt. Cut in the cold unsalted butter using your fingers or a pastry cutter until the mixture forms coarse crumbs. Set aside.
- Prepare the Filling: In a large mixing bowl, toss the sliced pears with fresh lemon juice and pear brandy to prevent browning and add flavor. In a separate small bowl, whisk together granulated sugar, cornstarch, kosher salt, ground cinnamon, ground ginger, freshly grated nutmeg, and ground allspice. Sprinkle this spice-sugar mixture over the pears and gently toss to coat everything evenly.
- Assemble the Pie: Transfer the pear filling into the prepared pie crust, spreading it out evenly. Sprinkle the crumble topping liberally over the pear filling, breaking it into clumps so it covers the filling with a crunchy texture.
- Bake the Pie: Preheat your oven to 375°F (190°C). Place the pie on the center rack and bake for approximately 50-60 minutes, or until the topping is golden brown and the filling is bubbling. To prevent over-browning, cover the edges of the crust with foil if needed during the last 15 minutes. Remove the pie from the oven and allow it to cool slightly.
- Make the Spiced Caramel Sauce: In a medium saucepan, combine heavy cream and light brown sugar over medium heat. Stir continuously until the sugar dissolves and the mixture begins to thicken and caramelize slightly—about 5-7 minutes. Remove the sauce from heat and stir in pear brandy, unsalted butter pieces, pure vanilla extract, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and a pinch of ground allspice until smooth and well combined.
- Serve: Pour the warm spiced caramel sauce over slices of the Dutch Pear Pie or serve it on the side. Enjoy immediately to experience the delicious combination of spiced pears, crunchy crumble, and luscious caramel.
Notes
- Use firm-ripe pears to ensure they hold their shape during baking.
- Freezing the crust before baking helps prevent shrinkage and creates a flakier texture.
- If pear brandy is unavailable, you may substitute with a pear liqueur or apple brandy for similar flavor.
- The spiced caramel sauce can be made ahead and gently reheated before serving.
- Store any leftover pie covered in the refrigerator for up to 3 days. Reheat slices with sauce for best taste.
