Caramelized Pear and Pecan Pie

By: Eva Kosmas Flores of Adventures in Cooking

Serving Size: Makes one 9-inch pie

Cook Time: prep time: 90min cook time: 50min


Caramelized Pear Filling

· 2 Tbsp. unsalted butter

· 2 large ripe pears, peeled, cored, and cut into eighths

· 2 Tbsp. honey

· 1/8 tsp. salt

Pecan Crust

· ¼ cup raw pecan halves

· 3 cups all-purpose flour

· 2 Tbsp. granulated sugar

· ¾ tsp. kosher salt

· ¾ tsp. cinnamon

· 8 ounces unsalted butter, cold and hard

· 8 to 12 Tbsp. ice water

· 1 egg whisked with 1 tsp. milk, for egg wash

Creamed Pecan Filling

· 1 ½ cups raw pecan halves

· 1 egg

· ½ cup granulated sugar

· ¾ tsp. cinnamon

· 3/4 tsp. vanilla extract

· ½ tsp. kosher salt

Halved Pecan Filling

· 2 eggs

· 1/4 cup packed light brown sugar

· 3 Tbsp. dark corn syrup

· 2 Tbsp. unsalted butter, melted

· 1/2 tsp. vanilla extract

· 1/4 tsp. salt

· 1 ½ cups raw pecan halves

Roast Pear (optional garnish)

· 1 bosc pear, peeled and cut vertically in half


Caramelized Pear Filling

1. Heat the butter in a medium skillet over medium heat. Add the pears and cook for 2 to 3 minutes without stirring, or until the pears brown slightly.

2. Then add honey, flip the pears, cover with a lid, and cook for 2 to 3 more minutes.

3. Remove from heat and allow to cool to room temperature.

Pecan Crust

1. Grease a 9-inch pie pan and place it upside down on top of a piece of paper and trace the circumference of the pan. Then nudge the pan a few inches to the side to reveal a crescent shape in the tracing. Trace the edge of the pan to create the crescent shape. Place the pan right side up again and set it aside.

2. Pulse the pecans in a blender or food processor until it resembles ground crumbles, be cautious not to over-pulse, as this could lead to the formation of pecan butter. Set aside.

3. In a large bowl, mix together the flour, sugar, salt, and cinnamon until combined.

4. Using a box grater, grate the butter using the large hole setting of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 10 seconds or so. When all the butter is in, pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a Tbsp. at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.

5. Divide the dough into two portions, one slightly larger than the other (about 1/3 vs 2/3). Pat the smaller portion into a rough circle shape, cover it, and place it in the refrigerator. Roll out the larger quantity of dough until it is 1/8-inch thick and transfer it to the greased pie pan. Press the crust into the pan, trim off the excess leaving a 1-inch overhang. Fold the 1-inch overhang under the edge of the crust all the way around. Pinch edges to form crust border. Cover and place the pan in the refrigerator.

6. Roll out the smaller quantity of dough until it is 1/8-inch thick. Cut out the traced crescent and place it over the dough. Use a pizza cutter, pastry cutter, or sharp paring knife to cut out the crescent shape. Use cookie cutters or pie cutters to cut out more decorative shapes, or you can cut them out of the dough by hand with a knife.

7. In a small bowl, whisk together the egg and milk to create the egg wash.

8. Place a piece of parchment paper on a small baking sheet and place the crescent on top of it. Arrange the decorative cut-outs on the crescent, and place the pan in the freezer for 45 minutes.

Creamed Pecan Filling

1. Place all ingredients in a food processor and blend until a thick paste forms.

Halved Pecan Filling

1. In a large bowl, beat together all the ingredients except the pecans until combined. Add the pecans and stir to coat.

Assembly + Roast Pear Garnish

1. Preheat the oven to 375 F. Brush the crust and the crescent with the egg wash. Spread the creamed pecan filling on the bottom of the pie crust. Then spread the caramelized pear mixture on top. Then top with the halved pecan filling.

2. Place the pie and the crescent in the oven. Bake the crescent for 23 to 30 minutes, tenting with tin foil as needed. Bake the pie for 50 minutes, tenting with foil at the 40 minute mark to prevent over-browning. Remove from the oven and allow the pie to cool for 30 minutes before slicing and serving.

3. Meanwhile, for the decorative roast pear, cut the thick end of the pear half into 1 cm thick slices, leaving the pear attached at the stem. Gently press on the thick end to feather the sliced parts and place it on a baking sheet lined with parchment paper. Bake at 375 F for 25 minutes.

4. To assemble, place the cooled crescent on top of the pie and place the roast pear on the exposed filling. Serve immediately.