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Caramel Pear Lattice Pie

Caramel Pear Lattice Pie
  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10 ServingsServings


  • 2 packages frozen pie crusts, 4 crusts total, defrosted (16-ounce)
  • 4 ripe but firm pears, cored and cut into ½-inch thick slices
  • 1 lemon, juiced
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 2 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ cup bought pareve caramel sauce
  • 1 egg, lightly beaten with 1 teaspoon water
  • 1 tablespoon raw or turbinado sugar


Preheat oven to 400° F.

In a large bowl, combine pears, lemon juice, sugar, flour, cornstarch, cinnamon and cardamom and toss to combine.

Place one crust in a 9-inch pie tin or plate and press lightly to seal around the edges. Spread caramel sauce evenly over bottom of crust. Fill with pear filling, evenly distributing.

Combine 3 remaining pie crusts and roll out on a lightly floured surface until 1/8-inch thick. Cut into ½ inch thick strips. Arrange dough strips on top of filling to form a lattice. Trim and tuck edges under as needed. Seal the edges of the crust around the rim with fingers to form a scalloped edge or the tines of a fork.

Brush crusts with egg wash and sprinkle with raw sugar.

Bake on a sheet pan for 15 minutes. Reduce oven to 375° F and bake for 35 to 45 minutes more or until crust is browned and fruit is tender. Let cool 15 minutes before serving.