Impossibly Easy and Elegant Dessert: Caramel Pear Pies

Gorgeous food photography of a dessert, Caramel Pie Pear. Beautifully plated on a silver trimmed ivory plate are the caramel pear pies. The plate is placed on a striped placemat in colors of blues, grays and ivory. A grayish silver fabric napkin is folded in a leaf shape, tied with twine and soft ivory flowers are tucked into the folds. A delicate lace trimmed tray with three Pear Pies also sets on a placemat. The set background is ivory with thin a delicately silver swirling pattern.

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If you’re like me, I’m always on the search for a simple and beautiful dessert. One I can prepare quickly that will impress when served. This recipe won’t disappoint.

I’m guessing if you’re reading this you’re on the lookout for that simple, beautiful and easy to make dessert. Once you’ve assembled the ingredients your prep, prepare and cook time is one hour and fifteen minutes.



As I mentioned in the title, this recipe is an impossibly easy and elegant dessert.  Making this Caramel Pear Pies dessert uses only three ingredients. You may find or have them in your refrigerator or pantry.  

Are you curious what those three ingredients are?  I’m sure you are and I won’t keep you waiting any longer.  They are pears, caramel sauce, and ready made pie crust.


I selected a few Beurre Bosc or Bosc pears, also known as the Kaiser.  I did a quick google search of different pear varieties and those that are ideal for baking.  Bosc pears are a beautiful amber color, firm dense flesh and ideal for baking. This pear has a spicy-sweet flavor and doesn’t require additional spices.  At least, for this recipe.



I rinsed and cleaned two pears.  Slicing them in half, removing the core, seeds and it’s skin.  After rinsing them I set them aside to dry. I was tempted to sprinkle cinnamon or nutmeg on them.  Then I caught the spicy fragrance of this pear and thought better of it, deciding to follow the recipe exactly.  


You’ll need one ready made pie crust, I used Pillsbury refrigerated pie crust.  Before preparing the pears I removed the pie crust from the box. Using scissors I cut through the wrapper and set aside while preparing the pears.  This allowed the dough to warm slightly, making it easier to unroll and minimize tearing and cracking.  

I placed my pastry mat, rolling pin and flour onto my table.  Lightly sprinkling flour onto the pastry mat, smooth and distribute the flour with my hand.  Carefully, unroll the ready made pie crust onto a pre-floured pastry mat. Lightly sprinkle flour on top of the dough.  Using a rolling pin and with light pressure roll over the dough. This will smooth out the dough. If there are any cracks or tears lightly press and repair them.


Using a pizza cutter or knife, cut the dough into four equal sections.  Place a halved and prepared pear onto one section of pie crust, using a knife trim the pie crust into a pear shape.  Continue this process until all four sections are cut and shaped.  Set aside and reserve excess pie crust. You’ll use this to cut out the leaf shapes.  


Carefully, begin rolling the dough towards the pear.  I found it easier to begin rolling the edge and working my way around the pear.  I continued this process until the dough was against the pear. I also pinched and shaped a stem at the top of the pear.  This is where you’ll attach the leafs. But more about that later. Continue this step until all four pears have dough rolled and shaped around them.  

Photograph of shaped uncooked pie crust beginning to be wrapped and shaped a around bosc pear.


Using the remaining pie crust and with a knife trim the dough into the shape of a leaf.  I made sure to cut a long thin end that will later attach the leaf to the pears pie crust.  Tip: cut at least, four additional leaves.

I used the back edge of the knife to carefully make the impression of the leaf vein.  Be careful not to cut through the pie crust. Set all four leafs aside.

Using a fork carefully scratch the stem of the pear wrapped pie crust.  Wet your finger with water and run your finger across the scratched area of the stem.  Affix leaf to the stem of the pear.  


Photograph of leaf being cut out of a reserved piece of pie crust.


Preheat your oven to 400°F.  I lined my baking sheet/cookie tray with parchment paper.  Love parchment paper…! Using a kitchen brush, brush caramel ice cream sauce onto the pears and carefully, place onto parchment lined baking sheet.  


Before baking, drizzle more caramel sauce onto each of the pears.  Again, used a kitchen brush to distribute the caramel sauce.  

I decided to place strips of foil over the leaves.  I hoped this would prevent over browning of these lovely leaves.  Bake for 25-35 minutes.


Ok, full disclosure…my pretty little leaves burned..ugh

I’m glad I made extra leaves.  I was so concerned about these delicate leaves burning.  I hate to say I was right, but I was. I quickly placed the extra leaves onto the baking sheet, placed them in the heated oven and they turned out perfectly. 


Prep:  15 minutes  | Total: 60 minutes  | Serves: 4


1 Pillsbury ™ Refrigerated Pie Crust

2 Bosc pears, halved, peeled and cored

½ cup caramel ice cream sauce


Preheat the oven to 400°F.

Cut the pie crust into 4 quarters.  Place one pear half in the center of each pie piece.  Cut and trim the pie crust to match the pears shape leaving an additional 1 to 1 ½” of pie crust around the pear, save trimmed pie crust.  Roll edges of dough around the pear to create a pear-shaped crust.

Using a knife, cut extra dough into leaf shapes, one for each pear pie.  Press a cut leaf onto the top “stem” of each pear.

(NOTE: This is where I would deviate from the recipe.  I would use an ice pick or similar tool to create a small whole and large enough to fit the stems of the pie crust leaves into the area of the pear pie “stem”. I would bake the pear pies and leaves separately and unattached.  Remove the leaves from the oven when they are gold brown and set aside to cool. Leave pie pears in the oven until baked 25-35 minutes. Once both the pie pears and leaves have cooled slightly gently insert leave into the prepared hole in the pie pears “stem”.) 

Carefully transfer to a parchment paper-lined baking sheet. Drizzle with 1 tablespoon of caramel sauce. Back for 25-35 minutes, or until the dough is golden brown. Drizzle the remaining caramel sauce before serving.

Enjoy warm or cold.


I’m not a recipe creator and found this recipe here.


These Pie Pears turned out beautiful.  The pie crust was a beautiful golden color and the pears were a lovely shade of amber.  I was excited to style the set and artistically plate the food, pie pears.  

I begin by styling the set and selecting the props.

All of the design elements were placed on cream colored paper with thinly swirling silver accents.  I accentuated the bluish silvery gray with a round silver cut out placemat and several rectangular placemats striped and slightly checked colors of silver, gray and gray blue.  

This dessert appeared so elegantly that I folded a complementary colored gray/blue napkin in a leaf folded design tied with a neutral cording.  Adding delicate cream and blush colored flowers continues the organic feel.  


The plate and platter were a soft light ivory color.  The plate was trimmed in silver and the trays edges were a lacy design.  Although a lighter color than the background of the set, it was the perfect choice to frame the pear pies.  

I drizzled caramel sauce on the plate and platter.  Carefully placing one of the pie pears onto the plate.  With three pie pears carefully arranged on a platter.  


So many possibilities…  The neutral elements of this set allowed me a variety of looks or set designs.  I used the beautiful folds and placement of the napkin to accentuate the set designs and the winner pie pear plating. 


I used one light and a few white foam boards to light this set.  My main light was placed on to the back and to the right. Using white boards to reflect the light from the left and front of the set.  

This lighting was so lovely.  The pear pie and other set elements were of similar height which allowed the lighting to be effective and soft.  


My camera is a D800.  I used two lenses; 24mm-70mm and a 105mm both f2.8.  My settings varied with each set. But, the one constant was keeping the winner pear pie in sharp focus and allowing focus to fall off as it moved back into the set.  

My ISO  was 200, I synced my shutter at 200s (check specs) and my f-stop changed according to each set.  The f-stop varied between f8 and f16.  


I transfer my images via lightroom making minor adjustments, as needed. I use my color checker during each set/lighting change and synced the settings in Lightroom.  I completed editing in photoshop.  


All of the details and elements combined to create lovely images.  Images that tantalize the eyes and encourage the viewer to try the delicious recipe.  Please follow the link below to view more beautiful dessert photography.

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