Salted Caramel Pear Pie
At Gabi and Jules bakery in Port Moody, their pies do more than just taste good, they also do good. One dollar from every whole pie sale is donated to the Autism Support Society and Medicare for Autism. Even if you can’t make the trek out to Port Moody this weekend, you can still enjoy one of their homemade pies. This time, however, it’ll be homemade by you.
150 grams cold unsalted butter
240 grams all purpose flour
5 grams table salt
30 grams sugar
4 tablespoons water (or more if needed)
1 kilogram sliced bartlett pears (peel on)
1 tablespoon lemon juice
1/4 cup sugar
30 grams tapioca starch
1/2 vanilla bean
150 grams water
600 grams sugar
125 grams butter
1 cup cream
1/4 teaspoon vanilla
1. Break butter into chunks and place it into the cold mixing bowl.
2. Add the flour, salt and sugar and mix together using the paddle attachment until butter is pea-sized. Slowly add ice cold water until dough is combined (you may need a little more water).
3. Once the dough is combined, but still “flourery,” divide dough into two equally-sized balls.
4. On a lightly floured board, roll out one ball to a circle the size of your pie plate. Butter your pie plate. Place rolled dough into plate and scallop the edges. Poke holes in dough using fork.
5. Roll out the other ball into a circle that is slightly bigger than your pie plate, place on parchment. Put both the pie plate with crust and your top crust into freezer while preparing filling.
PRO TIP: For the perfect pie crust, put your metal mixing bowl and paddle attachment into the freezer prior to starting.
1. Toss together pears, lemon juice, sugar, tapioca starch and vanilla together. Let sit for 15 minutes.
2. Combine water and sugar into a saucepan on medium heat, stir until golden brown. Carefully add cream, butter and vanilla while still stirring. Take off heat.
3. Put 1/2 of the caramel on the bottom of the pie crust and then fill with the pear mixture. Pour the remaining caramel on top.
4. Cut top piece of pastry into strips and create a lattice top. Brush egg wash on top of pastry and sprinkle with coarse sugar.
5. Bake at 375°F for 60 minutes.