Recipe by Victoria Dwek

Caramel Pear Pie

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Dairy Dairy
Easy Easy
6 Servings

Whenever I serve a fruit cobbler, I notice that some people prefer the streusel top (like my husband), while others favor the fruity (and less calorie-dense) bottom (like me). I decided to please everyone by creating the ultimate fruit dessert to please both camps. This one does it and has since become a family favorite, and can be made either dairy or parve.   I’ve prepared this using both dairy and parve caramel, and also with pecans or walnuts, depending on what I found in my pantry. Both versions were equally popular.


Pie Filling

  • 4 Bosc pears, peeled, cored and thinly sliced

  • 2 D’Anjou pears, peeled, cored and thinly sliced

  • juice of 1/2 lemon

  • 1/4 cup flour

  • 1/2 cup sugar

  • 1 teaspoon Gefen Cinnamon

  • 2 tablespoons butter or margarine, melted

  • 1 cup caramel (I used Baker’s Choice)

Praline Topping

  • 1/2 cup butter or margarine, melted

  • 3/4 cup brown sugar

  • pinch salt

  • 1 and 1/2 cups flour

  • 1 and 1/4 cups candied pecans


Prepare the Pie


Preheat oven to 350 degrees Fahrenheit.


In a large bowl, combine pears and lemon juice. Add flour, sugar, cinnamon, and butter.  Stir to combine.


Spoon 1/2 tablespoon caramel into each ramekin (or spread all the caramel on the bottom of a baking dish). Top with pear mixture. Bake for 30 minutes.

Prepare Praline Topping


In a medium bowl, combine butter, brown sugar, and salt. Add in flour and pecans. Stir to combine.


Top pears with praline topping.


Bake for an additional 20 minutes. Serve warm.

Caramel Pear Pie

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Shavy Hershkowitz
Shavy Hershkowitz
4 years ago

Definitely a Winner! I tried this crumble with a couple of changes and it was really delicious! I used Lotus butter in place of the caramel (I had it in the house), I used oil in place of the butter/margarine, and I used plain chopped pecans in place of the candied pecans. It was heaven!