Caramel Apple Pear Pie

By jenlin

Ingredients

• 1/2 cup sugar
• 1/4 cup cornstarch or tapioca starch
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup store-bought dulce de leche, plus more for garnish
• 4 large eggs
• 1 large or 2 small d'Anjou pears
• 1 baked 9-inch deep-dish pie crust, recipe follows, or store bought
• 1/2 cup dried apple slices
• Ground cinnamon, for garnish
• 1 1/2 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 6 tablespoons ice water
• Nonstick cooking spray, for spraying pie plate
• 1 egg beaten with 1 tablespoon water

Details

Servings 8
Preparation time 65mins
Cooking time 125mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine.

Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.

To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.

Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.

Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve.