This caramel apple and pear pie is everything fall baking should be. Cozy, comforting, and surprisingly simple to make. Using a store bought crust keeps things easy, while the filling delivers big flavor. It is the kind of dessert that feels perfect for weekends, holidays, or casual dinners with friends.
What makes this pie special is the combination of fruit. Granny Smith apples bring just enough tartness to balance the sweetness. Pears soften beautifully as they bake, adding extra juice and tenderness. Together, they create a filling that is rich but never heavy. Each slice holds its shape, yet melts gently with every bite.
The caramel is where things really shine. Drizzled directly over the fruit before baking, it melts into the filling as the pie cooks. It mixes with the juices, sugar, and spices to form a sauce that tastes deep and luxurious. Cinnamon adds warmth, while ginger gives a subtle kick that keeps the flavors interesting. The result feels familiar, yet just a little elevated.
Brushing the crust with egg wash and sprinkling turbinado sugar on top gives that bakery style finish. The crust bakes up golden and crisp, with a gentle crunch that contrasts beautifully with the soft fruit. Freezing the pie briefly before baking helps the crust keep its shape and improves the final texture. It is a small step that makes a big difference.
This pie is perfect served slightly warm, with extra caramel drizzled over the top. A scoop of vanilla ice cream or a dollop of whipped cream never hurts either. It is also a great make ahead dessert. Bake it earlier in the day and let it cool, then reheat slices as needed.
If you love classic desserts with a twist, this one is for you. It feels like fall on a plate, sweet, spiced, and full of comfort. Save this recipe for your next cozy gathering, and do not forget the extra caramel.
Caramel Apple and pear pie
Equipment
- 9 inch pie dish
- Baking Sheet
Ingredients
- 1 packet store bought pie crust
- 3 cups peeled apples sliced (720ml)
- 3 cups ripe pears sliced (720ml)
- 0.25 cup all purpose flour 30g
- 0.5 cup caramel sauce plus extra for serving (120ml)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.33 cup granulated sugar 65g
- 1 large egg beaten
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Press one of the pie crusts into the base of a 9 inch pie dish. With the other pie crust either cut strips to make a lattice or use pastry cutters to cut out shapes and lay them on the parchment paper until ready to use.
- In a bowl stir together the apples and pears, sugar, flour, lemon juice, cinnamon and ginger until combined. Spoon this mixture into the pie crust then drizzle with the caramel sauce.
- Lay the lattice or pie crust cut outs on top of the pie filling. Brush with the beaten egg and sprinkle with the turbinado sugar.
- Freeze for ten minutes.
- Place onto the baking sheet and bake for around 45 to 55 minutes until the crust is golden brown and the apples and pears are tender.
- If the pastry is becoming too dark, cover with aluminum foil.
- Allow to cool in the pie dish then serve with additional caramel sauce.
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