Recipe: Caramel Pear Pie with Oat Crumble

Ingredients

½ lemon
6 to 7 firm bosc pears, peeled, cored and cut into ¼-inch slices (about 3 pounds)
¼ cup white granulated sugar
¼ cup light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon salt
1 teaspoon pure vanilla extract

Heat the heavy cream until warm and set aside.
In a medium saucepan, melt the sugar over moderate heat until golden brown.
Stir in the cold butter and then the warm heavy cream until smooth.
In a bowl, mix the cold butter, oats, flour, sugar, cinnamon, and salt until crumbly.
Roll out the pie dough and fit it in a 9-inch pan, then freeze it.
Preheat the oven to 425°F.
Juice the lemon and toss with pear slices and white sugar, then let sit for 15 minutes.
Add brown sugar, flour, spices, salt, and vanilla to the pear mixture and toss to coat.
Fill the pie crust with the pear mixture and pour the caramel over it.
Top with the oat crumble and brush the edges with egg wash.
Bake for 20-25 minutes, then lower the temperature to 325°F and bake for an additional 25 minutes.
Let the pie cool for 2 to 3 hours before serving.

Servings

Calories

300

Total fat

15g

Total carbohydrates

42g

Total protein

Sodium

150mg

Cholesterol

30mg