there are so many ways to enjoy pears this season and I found a dessert recipe that is pear perfect. 🍐 the pretty blog’s caramel, pecan and pear lattice pie. I was intrigued this recipe used cake flour, egg, and room temperature butter for the crust (because typical pie crust recipes require cold ingredients, no eggs, and I’ve never seen cake flour –ever). that’s because this is more of a shortcrust pastry that has a delicious flavor all its own. now whether you make one pie or 12 mini pies like I did, you will appreciate every bite of this butter pastry combined with the made-from-scratch caramel sauce, and fresh pears and pecans. (the recipe uses weight measurements so click here for help with conversions if you don’t own a kitchen scale). let me know if you make it!
caramel pear and pecan mini pies from the pretty blog (with a few minor adjustments):
makes 12 mini pies or one medium pie
- 100g soft unsalted butter
- 125g caster sugar (note: I actually had caster sugar, but I think using granulated sugar might be just fine)
- 1 large egg
- 5ml or 1 teaspoon of vanilla extract
- 250g cake flour
- pinch of salt
- using an electric whisk, whisk the butter and sugar until light and fully incorporated in a mixing bowl.
- add the egg and vanilla and whisk until well combined.
- add the cake flour and salt and whisk until the mixture starts to come together.
- turn out on a clean working surface and knead lightly until it comes together in a ball.
- flatten slightly to make a disk shape.
- cover with plastic and refrigerate for 30 minutes.
the caramel sauce:
- 125g soft unsalted butter
- 250ml demerara or muscovado sugar, tightly packed (note: I used turbinado sugar)
- 125ml cream
- pinch of salt
- In a small saucepan, melt the butter over medium heat, then add the sugar and stir.
- Turn the heat up to high and bring to a boil, stirring until the sugar has melted and the mixture starts to become foamy.
- Add the cream and stir until it is completely smooth.
- Add the salt, stir and remove from the heat.
- 1 batch of refrigerated pastry
- 2 large firm pears, peeled, cored, finely sliced and cut in half for mini pies (note: I had some pear left over due to the size of my pears)
- 100g of pecan nuts, roughly chopped
- 1/2 batch caramel sauce (you’ll use the other half for serving)
- 1 egg, lightly whisked (for brushing)
- some granulated sugar, for sprinkling
- preheat the oven to 350 degrees. roll out half the dough and cut out 12 circles large enough to fit your 12-cup muffin pan. (this cutter worked perfectly for me)
- spray non-stick spray or butter a 12-cup muffin pan. place a pastry circle in each cup and use a fork to prick the pastry all over.
- arrange the sliced pears (overlapping) on the bottom, filling it about 2/3 to the top.
- drizzle the homemade caramel sauce on top of the pears, and then add the chopped pecans on top of the caramel and pears.
- then drizzle more of the caramel sauce all over the nuts and pears. (feel free to dot tops with a little butter before placing the top pastry on)
- then use the remaining half of the pastry dough to get creative and cut out strips for plaiting and shapes for decoration and top each muffin tin with your own decorative pattern/design and trim the edges neatly.
- carefully brush tops with egg, then sprinkle with sugar.
- bake the mini pies at 350 degrees for 40 minutes or until golden brown and bubbly (keep an eye on it around 35 minutes) then remove from the oven and try to let it cool (unless you’re impatient like me and burn yourself because you can’t wait). bake any extra pieces of pastry on the baking tray (use any remaining egg wash and sprinkle with sugar) for about eight to ten minutes until golden brown.
- serve warm or at room temperature with powdered sugar, a dollop of cream, ice cream or more (warmed) caramel sauce.
learn more about pears here