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.
Pie
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.