Salted Caramel Pear Pie (Edit recipe)

A delectable flavor combo that will surely be enjoyed on your holiday table. Juicy pears bathed in a caramel sauce, then baked to perfection. You will need a double crust on this one to embellish/decorate the top. You can use our original PIE CRUST RECIPE (doubled) or one bag of our PIE CRUST MIX from Legit Bread Company. While the assembly does take some time, it will be worth it. Bake this one up the day before and check one menu item off your list. The fun leaf cut outs on this pie are made using these PIE CRUST CUTTERS and they're so much fun to use!

40 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	117
Fat:	4 g
Carbohydrates:	23 g
Protein:	0 g
Cholesterol:	8 g
Sodium:	169 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

2 whole Paleo/GF Pie Crust (click for recipe)

salted caramel

.5 cup Pure Maple Syrup
.25 cup Maple Sugar
2 Tbsp Salted Butter, can sub ghee
2 Tbsp Coconut Cream
.5 tsp Kosher Salt

filling

5 Tbsp Cassava Flour
1 tsp Ground Cinnamon
.25 tsp Sea Salt
.25 tsp ground Nutmeg
.25 tsp ground Cloves
.25 tsp ground Ginger
5 whole Bartlett Pear, 5-6 pears in total

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, combine cassava flour, cinnamon, salt, nutmeg, cloves and ginger. Toss together until well combined and set aside.
Prepare fruit and cut into ½” pieces. I like to peel, core and cut up about 2-3 pears at a time, place in a bowl and sprinkle about half of the flour mixture on it and then toss to coat. Then finish up peeling, coring and dicing up the rest of the pears. Add to the pears already coated and sprinkle remaining flour mixture on, and toss to coat. This way, the pears you cut first don’t start to turn brown before you’re finished cutting up the last pear.
Pour coated pears into the prepared pie crust, and drizzle approximately 2-3 tbl of the salted caramel on top. Cover with plastic while you prep the other pie crust dough ball. You can add a lattice top, cover with leaf cutouts, circle cutouts, whatever your favorite method is. Just be sure to leave some open space or cut slits so steam can vent during the baking.
Egg wash the top of the pie and place in the oven (on a baking sheet, just in case there is any spillage) and bake from anywhere to 45-60 minutes. You want the inside to be bubbly! Watch those edges, if they start to get too brown, use an edge guard or cover the outer edge with foil.
Remove from the oven and cool for about 30-40 minutes before slicing, otherwise you’ll have the hot filing running all over the place. Also wonderful the next day! Slice and serve with the salted caramel sauce drizzled over the top.