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Pear and Salted Caramel Pie


Sweet Pie Crust

  • 2 ½ cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 cup cold Stork Bake
  • ¼ cup ice water

Salted Caramel

  • 75 g white sugar
  • 75 g light brown sugar
  • 60 ml water
  • 90 ml cream
  • 25 g Stork Bake
  • 1 tsp vanilla
  • ½ tsp salt

Pie Filling

  • 3 pears thinly sliced
  • 2 - 4 tbsp milk for brushing over pie crust
  • 2 tbsp sugar for sprinkling over pie crust


Sweet Pie Crust

  • Place four, sugar, and salt in a food processor.
  • Add Stork Bake and pulse until mixture becomes crumbly.
  • Add water and pulse until dough clumps together.
  • Place dough onto floured surface and form a ball.
  • Divide the ball of dough in half and flatten into disks.
  • Refrigerate for one hour.

Salted Caramel

  • Place sugar and water in a saucepan and heat until sugar is dissolved.
  • Increase heat and cook until syrup turns a golden, caramel colour.
  • Remove from heat and quickly stir in the cream.
  • Return to heat and stir caramel mixture continuously for 2 minutes.
  • Remove from heat and add vanilla, Stork Bake, and salt.
  • Allow to cool. 


  • Roll out half the refrigerated dough until thin and large enough to cover the pie dish.
  • Place rolled out dough into pie dish and press into place.
  • Fill the pie dish with pear slices.
  • Pour the salted caramel over the pears.
  • Roll out the remaining half the refrigerated dough and slice into thin equal strips. Have fun and use the strips to lattice the top of the pie as desired.
  • Brush the latticed pie top with milk and sprinkle with sugar.
  • Bake at 200ºC for 20 - 25 minutes.