Fast forward to our annual Christmas party and I knew I needed to make something from this issue. After debating back and forth it was decided that I would attempt the Caramel and Pear Pie with Pecan Crumble. I thought it was enough of a spectacular dessert for the party!
|Pear Caramel Pie|
For this recipe I used:
1 Cup of Whipping Cream
2 Sticks of Cinnamon
1 Vanilla Bean – Split & Scraped
8 Pears – peeled and chopped
1/4 Cup of All Purpose Flour
1 1/2 Cups of Sugar
1/2 Cup of Water
1 Tablespoon of White Vinegar
1 2/3 Cups of All Purpose Flour
1 Tablespoon of Sugar
1/4 Teaspoon of Baking Powder
180G Cold Unsalted Butter – cut into pieces
40 ml Iced Water
40 ml Chilled Vodka
1 Teaspoon Vanilla
1/2 Cup All Purpose Flour
1 Teaspoon Cinnamon
1/2 Cup Packed Brown Sugar
80 g Melted Butter
1/2 Cup Chopped Pecans
I started off with the pastry. I added the flour, sugar, and baking powder to a bowl along with the chilled butter.
|Pear Caramel Pie – Cutting in the Butter for the Pastry|
|Pear Caramel Pie – Adding the Liquids|
I transferred the dough to the counter and formed it into a ball. I wrapped the dough in plastic wrap and let is rest in the fridge for about an hour.
|Pear Caramel Pie – Pastry for the Fridge|
Next I made the topping. I added all of the ingredients to a bowl and mixed it well. I set it aside for later.
|Pear Caramel Pie – The Pecan Topping Mixture|
Now it was time for the filling. I cup the 8 pears into small pieces.
|Pear Caramel Pie – Cutting the Pears|
I added the flour to the pears and mixed everything well.
|Pear Caramel Pie – Adding the Flour|
In a medium sauce pan I placed the cream, the cinnamon sticks, and the split and scraped vanilla bean and brought it to a boil. After the pot boiled I removed it from the heat and set it aside. After a few minutes remove the vanilla pod and the cinnamon sticks before proceeding to the next step.
|Pear Caramel Pie – The Cream Mixture|
And this is where things got ugly (hence no pictures). In another sauce pan I added the sugar, water, vinegar. I brought the pan to a boil and let it cook for 10 minutes or so. The mixture needed to be a deep caramel colour.
Following the recipe directions – which I knew would be problematic – I ended up burning my hand. Rats!
As I really made 2 of these Pies, to serve 15, the process should go as follows: After the sugar is a deep caramel colour, remove the pan from the heat. Carefully add the cream mixture to the sugar. Stand back while doing this. The pot will steam and spit. After the cream has been added quickly whisk the mixture together.
Pour the caramel mixture over the pears.
|Pear Caramel Pie – Rolling out the Pastry|
I then worked on fitting the pastry into the 8″ Springform pan. This took a little bit of work, but eventually I succeeded.
|Pear Caramel Pie – Fitting the Pastry|
I took the extra precaution of chilling the pastry in the freezer for 10 minutes just to firm it up. Once the pastry was firm I added the pear mixture.
|Pear Caramel Pie – Adding the final Pear Mixture|
Then I topped the pear mixture with the crumble.
|Pear Caramel Pie – Adding the Crumble|
Before putting the pie in the oven I loosely covered it with foil. Off to a 400˚ oven for 1 hour and 40 minutes. Then remove the foil and finish baking for another 20 minutes to brown the topping. Cool the the pie on a rack for at least 2 hours. Carefully remove the outer ring of the spring form pan and serve.
|Pear Caramel Pie – After Cooling|
|Donna Hay – Issue 62|
|Donna Hay – Issue 62 Beauty Shot|
- given this is a caramel pie I suspected it would be very sweet. I was pleasantly surprised that it was not. It was the perfect finish to a great dinner party!
- I made a second version of this pie with gluten free flour substitutes and it turned out perfectly
- as I obtained a pretty good burn from following directions I knew had a problem, I recommend everyone to use methods they know are right despite what a recipe may say