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Caramel Pear Lattice Pie

Caramel Pear Lattice Pie

Ain’t nothing like an all-American Apple Pie.

But you’ll have to go to your Yankee Auntie to get that recipe. Not that I’m un-American or against apple pie. It’s just that I grew up surrounded by Eastern European intonations and Old Country cooking. (When my father speaks, Hubby just smiles and nods, pretending to understand.)

I do a great Caramel Pear Lattice Pie, though. Don’t worry, I won’t make you start from scratch. Amazing what you can do with store-bought crust once you let it defrost and style it to your liking. If you don’t want to mess around weaving a lattice, don’t! I say if you don’t feel like weaving, you should not have to weave. I know it’s a revolutionary thought. But there, I said it!

You should feel empowered to do what you like with your crust. You could just lay it over the filling with a few slits, or do a fake weave: place half the strips vertically and half the strips horizontally on top to look like a weave. Or just use cookie cutters to make nice shapes (kids love to do this) and place them on top of your filling.

SO, as I was saying, this filling ain’t apples. I use pears ‘cuz I like to be different. But not too different – I’m keeping it traditional with cinnamon; but instead of nutmeg, let’s go cardamom (just because I like how exotic that spice sounds, smells and tastes). Slather caramel sauce on the base crust, top with the pear mixture, and then top with your creative crust of choice. For a nice little down-home, diner-style finish – after brushing your crust with egg wash, sprinkle it with turbinado sugar. You’re gonna love me for that sweet little touch!

  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10 ServingsServings

Ingredients

  • 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

Preparation

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.