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Paleo Salted Caramel Pear Pie | Gluten-Free with Homemade Caramel

Michelle
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This paleo salted caramel pear pie is one that simply wanted to happen. Tender spiced pears baked in a from-scratch maple salted caramel sauce, tucked inside a double-crust OG Cassava Flour Pie Crust, and finished however you like – lattice top, leaf cutouts (these leaf cutters are my fav!), or a simple full crust. Gluten-free, grain-free, and naturally sweetened from start to finish. This is the kind of pie that earns a permanent spot on the holiday table.

The Story Behind This Recipe

This is not a family recipe remake – it is one that sounded so good I simply had to try it for Thanksgiving. I have always loved caramel, and pear felt like the perfect fruit to let it shine. The warm spices complement both the caramel and the fruit beautifully, and the result is something that feels both elegant and deeply comforting. It does not often happen that I venture down the “create a brand new recipe for myself” path, but this one was absolutely worth it.

Choosing Your Pears

Pear variety matters here. Bartlett pears are very juicy, so this recipe uses 5 tablespoons of cassava flour to thicken the filling. If you use a Bosc or Anjou – which are less juicy – you may only need 4 tablespoons. Ripeness matters too: avoid super ripe pears, which are harder to peel without damaging the fruit and tend to be slippery. Choose pears that are firm yet soft to the touch. They will peel quickly, hold their shape while baking, and cook up beautifully in the salted caramel.

About the Salted Caramel Sauce

Make the caramel sauce first so it has time to cool while you prep the crust and fruit. Once you start peeling pears they brown quickly, so having everything ready to go before you begin is key. The caramel is made with maple syrup and maple sugar – the key is to bring it to a soft boil stage (235°-240°) without stirring, which prevents grainy caramel. Once you add the butter, coconut cream, and salt it becomes silky, deeply flavored, and absolutely wonderful drizzled over the finished pie at serving time too.

Tips for the Best Paleo Salted Caramel Pear Pie

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Paleo Salted Caramel Pear Pie | Gluten-Free + Naturally Sweetened
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Paleo Salted Caramel Pear Pie | Gluten-Free + Naturally Sweetened

Recipe by Michelle
Recipe rating: N/A
Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Tender spiced pears in a from-scratch maple salted caramel sauce, baked in a gluten-free cassava flour double crust. A stunning fall and holiday pie.

Ingredients

  • Double batch of OG Cassava Flour Pie Crust

  • Spiced Pear Filling

  • 5 tbsp Otto’s Naturals Cassava Flour (use 4 tbsp for less-juicy pear varieties)

  • 1 tsp cinnamon

  • 1/4 tsp fine sea salt

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 5-6 pears, firm yet soft to the touch, peeled and diced

  • Maple Salted Caramel Sauce

  • 1/2 cup maple syrup

  • 1/4 cup maple sugar

  • 2 tbsp grass-fed butter

  • 2 tbsp coconut cream

  • 1/2 tsp Redmond Real Salt kosher salt

Directions

  • Make the salted caramel sauce first. Place maple syrup and maple sugar in a small saucepan. Over medium heat, bring to a boil and let simmer to the soft boil stage (235°-240°). Do not stir — stirring risks sugar crystals forming and grainy caramel. Once it reaches soft boil, reduce heat to low and add butter, coconut cream, and salt. Whisk slowly until fully combined. Pour into a small glass jar and let cool while you prep the rest of the pie.
  • Prepare a double batch of the OG Cassava Flour Pie Crust. Divide into two balls. Press one ball into a 9″ pie plate for the bottom crust and cover with plastic wrap while you prep the filling.
  • Preheat oven to 350°.
  • In a small bowl, combine cassava flour, cinnamon, salt, nutmeg, cloves, and ginger. Toss until well combined and set aside.
  • Peel, core, and dice pears into 1/2″ pieces, working in batches of 2-3 at a time. Toss each batch immediately with half the spiced flour mixture to prevent browning. Repeat with remaining pears and flour mixture.
  • Pour the coated pears into the prepared bottom crust. Drizzle 2-3 tablespoons of the cooled caramel sauce over the top. Use the second dough ball to create a lattice top, leaf cutouts, or full crust — just be sure to leave openings or cut slits for steam to vent. Egg wash the top crust.
  • Place the pie on a parchment-lined baking sheet and bake for 45-60 minutes, until the filling is bubbly. Cover the crust edges with foil or a pie shield if they are browning too quickly.
  • Remove from the oven and cool for at least 30-40 minutes before slicing — the caramel filling needs time to set. Serve with the remaining salted caramel sauce drizzled over each slice. Also wonderful the next day.

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