• Jackie Brubaker

Reluctant Housewife: Caramel Apple Pear Pie, for when apple pie isn't good enough

I've never been a big pie maker. Cake, yes. But, pie? Not really. It's never actually appealed to me as a dessert. I know, it sounds crazy. I also DO NOT like ice cream on pie or cake. Cold should not go on hot. I realize I'm in a small percentage of people who don't like pie or ice cream on pie. But, you know it could be worse. I could not like strawberries and those people actually exist and that's just real weird.

Not that I'm pointing fingers, because I certainly am at myself and at strawberry haters. But, I digress...

I had this brilliant idea that caramel apples being that they're so delicious and perfect for the fall season should in fact be made into a pie to update the tired, old version most people love. Did I mention I also don't like apple pie?

I do love caramel though so I saw this as a great opportunity to take something I don't like and throw some sugar on it and hope for the best. The best it sure is! This surprisingly easy to make pie packs a big 'ol fall punch. Because pears are so amazingly superior to apples I've added them to this recipe. They give each bite a lovely velvety texture and a softness that apples seem to forget to do.

Watch the Reluctant Housewife episode here and grab the recipe below!

Caramel Apple Pear Pie

2 frozen pre-made pie crusts

2 granny smith apples thinly sliced

4 small bartlett pears thinly sliced

1/4 cup packed dark brown sugar

juice of one lemon

1 tsp cornstarch

1 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/3 cup caramel

1 egg beaten for egg wash

coarse sugar for sprinkling

Preheat your oven to the temperature you frozen pie says on the package. Take each pie crust and let thaw. Let one of the crusts sit upside down. We'll be using this one to cover the top of the pie.

In a large skillet over medium heat as apples, pears, brown sugar, lemon juice, cornstarch, cinnamon and salt. Cook until liquid has thickened. About 12-15 minutes.

Once apples and pears are soft and the juice isn't too runny. Pour some out if need be. You don't want your juice coming out of your pie and burning your oven, trust me on this one. Pour your fruit into the pie crust. Add your caramel and spread across the top. Then carefully place your inverted pie crust on top of your pie and pinch the sides of the crust to seal.

Brush on your egg wash. Simply crack one egg and whisk it. Using a brush, brush it on top of the pie until coated. Sprinkle coarse sugar on top and place in oven for about 15 minutes or until the pie is a golden brown. Enjoy!

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