bourbon salted caramel pear pie

De Ambitious Kitchen · 120 min

Ingredientes

Preparación

1. Make the pie crust ahead of time: shape it in a pie pan, then refrigerate covered so it stays cold.
2. Preheat the oven to 375°F (190°C) with a large sheet pan on the middle rack.
3. In a large bowl, toss the diced pears with the brown sugar, granulated sugar, bourbon, vanilla, flour, cornstarch, cinnamon, ginger, cardamom and allspice until well coated. Let stand for 15 to 20 minutes.
4. For the crumble, mix the flour, brown sugar and pecans in a medium bowl. Add the melted butter and stir with a fork until it forms wet-sand clumps, using your fingers for big crumbs. Cover and refrigerate until needed.
5. Using a slotted spoon, spoon the pear filling evenly into the cold crust, leaving the extra juice in the bowl. Spread half a cup of salted caramel over the filling, then scatter the crumble evenly on top.
6. Place the pie on the hot sheet pan and bake for 50 to 65 minutes, until the filling is very bubbly and the crumble is golden brown. Check after 30 minutes; if the crust or edges brown too much, cover them with foil or a pie shield.
7. Cool on a wire rack for at least 4 hours so the filling sets. The longer it rests, the easier it is to slice.

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