Caramel Pear Pie

Caramel Pear Pie

Celebrate this delectable caramel pear pie by Lindsey Danis @lindsey.danis.writer, made with Milestone Mill all-purpose flour. The all-butter pie crust is from Claudia Fleming (Delectable), with the pie filling from Sally’s Baking Addiction.

Ingredients

Crust:
Makes one double crust
8 oz butter
12.4 oz all-purpose flour
2 T sugar
1-1/2 tsp. salt
1 cup ice water 

Filling:
6 cups diced peeled pears
1/2 cup sugar
1/4 cup all-purpose flour
1 tsp. cinnamon
1/4 tsp. ginger
1 T lemon juice
1 c. young ginger caramel
1 inch young ginger, peeled and sliced into rounds
1/2 cup heavy cream
1 cup sugar
6 T butter
1/2 tsp. salt

Instructions

To make the crust:

1. Cut butter into small squares and freeze.
2. Combine dry ingredients.
3. Mix butter into dry ingredients by hand until butter is worked into flour in pea-sized bits.
4. Add half the water, mix with a dough scraper and add more as needed until thedough comes together.
5. Refrigerate for at least one hour before rolling out.
6. Roll out and chill bottom pie crust.
7. Combine all filling ingredients except caramel in a bowl.
8. Preheat oven to 400F.
9. Pour filling ingredients into bottom pie crust and chill while oven preheats.
10. Roll out top pie crust.
11. Top pie filling with 1/2 cup caramel, then attach top pie crust.
12. Bake at 400F for 20 minutes then turn down the temperature to 350F and bake for an additional 30-35 minutes. 

To make the filling:

1. Put cream and ginger in a small saucepan, warm, cover with a lid and let steep forat least 10 minutes. The longer it’s steeped the more ginger flavor infuses into the cream. 
2. Put sugar in a medium pot, add a little water and cook on medium-high, stirringoccasionally, until sugar is a deep amber color. 
3. Add butter, 1 T at a time, to halt the caramelization. 
4. Once all butter is added stir until emulsified. 
5. Pour the ginger cream into the caramel using a strainer to catch ginger slices. 
6. Cook on low heat for 1 minute. 
7. Add salt to finish.