Pear and Salted Caramel Pie

Ingredients

• 315 g (2 1/2 cups)plain flour
• 1 tspsalt
• 25 g (2 tbsp)sugar
• 227 g (1 cup)cold Stork Bake
• 60 ml (1/4 cup)ice water
• 75 gsugar
• 75 glight brown sugar
• 60 mlwater
• 90 mlcream
• 25 gStork Bake
• 1 tspvanilla extract
• 1/2 tspsalt
• 3pears, thinly sliced
• 2–4 tbspmilk, for brushing over the pie crust
• 25 g (2 tbsp)sugar, for sprinkling over the pie crust

Instructions

1. 1

   Mix the dry ingredients

   For the sweet pie crust, put the flour, 25 g sugar and 1 tsp salt in a food processor.

2. 2

   Cut in the spread

   Add 227 g cold Stork Bake and pulse until the mixture is crumbly.

3. 3

   Bring dough together

   Add 60 ml ice water and pulse until the dough clumps together.

4. 4

   Shape the dough

   Turn the dough onto a floured surface and form it into a ball. Divide it in half and flatten each piece into a disc.

5. 5

   Chill the dough

   Refrigerate the pastry discs for 1 hour.

6. 6

   Dissolve the sugar

   For the salted caramel, put 75 g sugar and 60 ml water in a saucepan. Heat until the sugar dissolves.

7. 7

   Cook the caramel

   Increase the heat and cook until the syrup turns golden.

8. 8

   Add the cream

   Take the pan off the heat and quickly stir in 90 ml cream.

9. 9

   Stir for two minutes

   Return the pan to the heat and stir the caramel continuously for 2 minutes.

10. 10

    Finish the caramel

    Remove the pan from the heat and stir in the vanilla, 25 g Stork Bake and 1/2 tsp salt. Leave the caramel to cool.

11. 11

    Line the pie dish

    Roll out one pastry disc until thin and large enough to cover the pie dish. Lay it in the dish and press it into place.

12. 12

    Add the pears

    Fill the pastry-lined dish with the thinly sliced pears.

13. 13

    Pour over caramel

    Pour the cooled salted caramel over the pears.

14. 14

    Make the lattice

    Roll out the remaining pastry and cut it into thin, equal strips. Arrange the strips over the filling in a lattice.

15. 15

    Brush and sprinkle

    Brush the lattice with 2–4 tbsp milk and sprinkle it with 25 g sugar.

16. 16

    Bake the pie

    Bake at 200°C for 20–25 minutes.

What is pear and salted caramel pie?

This American-style pie brings together fruit, a sugar-based caramel sauce and pastry, with a lattice crust on top. Its appeal is the contrast between sweet, tender pear filling and the salty edge of the caramel.

Here, the pastry is made with Stork Bake and chilled before rolling, while the caramel is cooked separately and poured over the pears before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2538 calories, 38g protein, 520g carbs, 38g fat.

The flour and pastry sugars provide most of the carbohydrates, while Stork Bake and cream contribute much of the fat. Pears add some carbohydrate, and the recipe contains relatively little protein overall; balance a slice with a protein-rich accompaniment such as plain yoghurt.

The sweet pastry

Cold spread: pulsing it with the flour, sugar and salt makes a crumbly mixture before the ice water is added. Work in short pulses so the dough can come together without being overmixed.

Chilling: the hour in the refrigerator firms the dough for rolling. Keep both discs chilled until you are ready to use them.

Getting the caramel right

Golden syrup: watch the pan as the sugar and water cook, and take it off the heat once the syrup has turned golden. The colour is the visual cue given in the method.

Cream addition: stir the cream in quickly off the heat, then return the pan to the hob and keep stirring for 2 minutes. The mixture is hot, so pour and stir carefully.

Building the pie

Bottom crust: roll one disc large enough to cover the dish and press it into place before adding the filling. Thinly sliced pears make an even layer.

Lattice top: cut the second piece of dough into equal strips and arrange them over the pears as desired. Brush with milk and add the sugar before baking.

Baking cues

Bake the pie at 200°C for 20–25 minutes, as directed. The recipe does not specify a separate doneness test, so use the stated baking time as your guide.

The milk and sugar go on the pastry immediately before baking, helping the lattice brown and giving it a lightly sweet finish.

Serving the pie

The recipe does not specify a serving accompaniment. The pie can be served on its own, or with a spoonful of cream if you would like a simple pairing.

For easier slicing, let the pie rest briefly after baking so the filling has a chance to settle.

Recipe notes & tips

• Measure the ice water before starting so it is ready when the dough needs it.
• Keep the pastry discs chilled until you roll them out.
• Stir the caramel continuously for the full 2 minutes after returning it to the heat.
• Slice the pears thinly so they form an even layer in the dish.
• Cut the lattice strips to a similar width for a more even top.
• Brush the pastry with milk and sprinkle on the sugar just before baking.

Variations

• Pear choice: Use firm pears that are easy to slice thinly.
• Lattice pattern: Lay the pastry strips in a simple crosshatch or arrange them in another lattice pattern.
• Caramel salt: Adjust the salt in the caramel to suit your preference.
• Serving idea: Serve a slice with cream or plain yoghurt.
• Pastry finish: Sprinkle the sugar evenly over the lattice for a lightly sweet crust.

Common mistakes to avoid

• Overworking the dough: Pulse only until it clumps together, then stop.
• Skipping the chill: Refrigerate the pastry for the full hour so it is ready to roll.
• Darkening the caramel too far: Remove it from the heat when the syrup turns golden.
• Adding cream over the heat: Take the pan off the heat before quickly stirring in the cream.
• Uneven lattice strips: Cut the strips to a similar width so the top bakes more evenly.
• Forgetting the finish: Brush the lattice with milk and sprinkle with sugar before baking.

How to store

Store leftover pie covered in the refrigerator and eat within 3 days. Reheat portions in the oven until warmed through, or serve chilled.

Frequently asked questions