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Caramel Pear Pie Recipe
Caramel Pear Pie Recipe photo by Taste of Home

Caramel Pear Pie Recipe

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A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California
TOTAL TIME: Prep: 15 min. + standing Bake: 55 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 55 min. + cooling
MAKES: 6-8 servings


  • 6 cups sliced peeled ripe pears (about 6 medium)
  • 1 tablespoon lemon juice
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 2 tablespoons quick-cooking tapioca
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Pastry for single-crust pie (9 inches)
  • 3/4 cup old-fashioned oats
  • 1 tablespoon all-purpose flour
  • 1/4 cup cold butter, cubed
  • 18 caramels
  • 5 tablespoons 2% milk
  • 1/4 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 471 calories, 19 g fat (9 g saturated fat), 23 mg cholesterol, 292 mg sodium, 76 g carbohydrate, 4 g fiber, 5 g protein.


  1. In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes.
  2. Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes.
  3. Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Caramel Pear Pie in Taste of Home August/September 2000, p29

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Reviewed Mar. 11, 2013

"Every pear season I get requests for this pie! The guys will even buy the caramels...I can't seem to remember them LOL"

Reviewed Oct. 11, 2011

"The first time I made this pie was for a dessert auction. This beautiful pie won the highest bid award and since then I have made it several times at the request of friends."

Reviewed Apr. 3, 2009

"I made this pie for a pie baking contest put on by my college last year--and I won it! I got raves and raves. Even after the judges finished testing, I went to get the remains of my pie to take home, but there were none! Thanks for sharing such a great recipe!

Grace :-)"

Reviewed Dec. 31, 2008

"This is very good. If you're taking the time to make it, please slice the pear very thin and be sure they are soft before you take it out! It is too good to mess up with an easy mistake."

Reviewed Oct. 22, 2008

"This was DELICIOUS! I used Caramel topoping instead of caramels w/milk."

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