Gooey Caramel Apple Pear Pie with Spiced Filling
A rustic double-crust pie layering sweet Gala apples and pears with warm spices—cinnamon, five-spice, and dried orange peel—bound in a buttery, caramelized filling. The gooey center develops as brown sugar and butter meld during baking, creating pockets of caramel throughout. Serve warm with vanilla ice cream for contrast, or at room temperature with a cup of tea. This version distinguishes itself through the aromatic five-spice and orange peel, adding complexity beyond standard apple pie while keeping the comforting, gooey texture that makes fruit pies irresistible.
Ingredients
- 4 Gala apples, peeled, cored, slicedHoneycrisp or Granny Smith1:1tart or sweet preference
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- 4 pears, peeled, cored, sliced
- 1 tablespoon ground cinnamon
- ½ teaspoon Chinese five-spice powder
- 2 teaspoon vanilla extract
- 3 tablespoon all-purpose flourcornstarch2 tablespoonthickening agent alternativegluten-free
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- 1 ½ teaspoon dried orange peel
- ½ cup brown sugar
- 8 tablespoon butter
- 2 9-inch pie crust, store-bought or homemadehomemade1:1flavor control
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- 1 egg, for egg wash
Instructions
- 1
Peel, core, and slice the apples and pears.
- 2
Combine sliced fruit with brown sugar, cinnamon, five-spice powder, vanilla extract, flour, and dried orange peel in a large bowl.
- 3
Fold in the butter until evenly distributed throughout the filling.
- 4
Roll out and press the first pie crust into a 9-inch pie dish.
- 5
Pour the fruit mixture into the crust.
- 6
Lay the second crust on top, tuck edges under the bottom crust, and seal by pressing around the rim with both hands.
- 7
Cut four small slits in the center of the top crust.
- 8
Beat the egg with a little water to create egg wash.
- 9
Brush egg wash evenly over the top crust and poke holes throughout.
- 10
Bake at 375F until the crust is golden and filling bubbles at the edges, 45 minutes to 1 hour.
Tips
Don't skip the egg wash; it creates the golden, glossy finish that signals doneness and adds visual appeal.
Let the pie cool for at least 10 minutes before slicing to allow the filling to set slightly, preventing a runny center.
Good to Know
Cover and refrigerate up to 4 days. Rewarm in a 300F oven for 15 minutes before serving.
Assemble and freeze unbaked up to 2 months. Bake directly from frozen, adding 15-20 minutes to baking time.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Common Mistakes
Skip egg wash to avoid a pale, matte crust that looks underbaked.
Don't slice into the pie immediately to avoid a collapsed, soupy filling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
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FAQ
Can I make this with a single crust instead of double crust?
Yes, use one crust as a base and top with a lattice or crumble topping. Reduce baking time by 10-15 minutes and monitor closely since the filling will cook faster without a lid.
What if my filling is too runny after baking?
The filling thickens as it cools. Let the pie rest at least 20 minutes before serving. For future bakes, mix in an extra 1 tablespoon of cornstarch or flour with the filling ingredients.
How long can I keep a baked pie?
Store covered at room temperature up to 2 days, or refrigerated up to 4 days. Frozen unbaked pies keep up to 2 months; baked pies up to 3 months. Thaw at room temperature before reheating.