Caramel Pear Pie Recipe

Filling:

1. Stir the pears, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Set filling in the refrigerator as the oven preheats.

2. Preheat oven to 400 degrees F.

Roll out the chilled pie dough:

1. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.

2. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth.

3. Spoon the filling into the crust, leaving any excess liquid in the bowl. Drizzle ½ cup of caramel evenly on top. Stick the pie in the refrigerator as you work on the top crust.

To arrange the lattice:

1. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter. Using a sharp knife or pizza cutter, cut ten 1-inch strips.

2. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave.

3. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork.

4. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.

5. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350 degrees F, and bake for an additional 30 to 35 minutes.

6. After the first 20 minutes of bake time, place the pie crust shield on top of the pie to prevent the edges from browning too quickly.

7. Allow the pie to cool for 3 full hours at room temperature before serving. 

8. Before serving, drizzle leftover caramel on top of a pie or on each slice. Cover leftovers tightly and store them in the refrigerator for up to 5 days.