{"id":9911,"date":"2015-12-02T01:41:23","date_gmt":"2015-12-02T08:41:23","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=9911"},"modified":"2025-06-10T15:12:58","modified_gmt":"2025-06-10T22:12:58","slug":"salted-caramel-apple-pear-pie","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/salted-caramel-apple-pear-pie\/","title":{"rendered":"Salted Caramel Apple Pear Pie"},"content":{"rendered":"\n

This gorgeous Salted Caramel Apple Pear Pie starts with homemade caramel sauce – thick and rich and full of flavor! It’s tossed right into the pie filling with a variety of apple and pear slices and baked under a buttery, flaky crust.<\/em><\/p>\n\n\n\n

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I hope you’re not all pie-d out after last week. We need our dessert stomachs in top form! It is only the very beginning of December, meaning we have ever so many<\/em> holiday parties, family get-togethers, and dessert-eating occasions left in the month. I expect to see many more pies (and cakes<\/a>…and cookies<\/a>…oh mama, the cookies) on my plate over the next few weeks, and of course I’ll be bringing the holiday sugar to this space as well. Grab your stretchy pants and let’s get to it.<\/p>\n\n\n\n

I actually made this pie before Thanksgiving, but there is no reason that Salted Caramel Apple Pear Pie cannot—SHOULD NOT—be a year-round thing. It might be time to show pumpkin desserts<\/a> the door, but apples have a permanent seat at the table.<\/p>\n\n\n\n

This gorgeous pie starts with homemade caramel sauce, thick and rich and full of the flavor of actual caramelized sugar. I’m always so disappointed when I try some pale, anemic “caramel topping” and it just tastes like straight sugar. Not this sauce! It’s flavorful and robust and has that dark, smoky caramel taste that comes from cooking sugar until it’s a dark amber color.<\/p>\n\n\n\n

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This caramel sauce isn’t just for drizzling—it’s actually tossed right in with the apple and pear slices! The mix of fruit is amazing as well. I always recommend using a few different varieties of apples in apple pie—some will be tart, other sweeter, some will hold their shape nicely, while others will get soft and mushy. The variety of flavors and textures is what makes a stellar pie, in my opinion, so adding pears to the mix was a no-brainer. They got very soft and jammy, and their flavor blended beautifully with the apples and caramel sauce. I might just try to sneak a few pears into all my apple pies from now on!<\/p>\n\n\n\n

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I had a little fun with the crust this time, and cut out long, feathered leaves from the pie dough. I started out using round cutters to make the leaf shapes, but that was annoying so I soon abandoned it and just cut them freehand. Making the leaves is actually really easy—cut an oblong shape, run the knife down the center to make the vein, make micro-cuts along the edges for the feathered effect, and you’ll have a collection of pie dough leaves in no time! I layered them on top of the filling without much of a plan—the more random and wind-blown it looked, the better.<\/p>\n\n\n\n

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Here’s my question: Can you really <\/em>have something called a “Salted Caramel Apple Pear Pie” and NOT smother the slices of pie with extra salted caramel? I vote no. Let’s drown them in caramel and then perform delicious CPR. Did things just get weird?<\/p>\n\n\n\n

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\nANYHOW. This pie! It’s two thumbs up. It’s a giant high-five. It’s that heart-eye emoji. It’s fall food and winter food and comfort food and sweet tooth food and, yeah, I’mma say it–food porn food too. It’s all the good things and I hope you give it a try.<\/p>\n\n\n\n

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⭐More Desserts You’ll Love<\/h2>\n\n\n\n