Caramelized Pear Pie Filling Recipe (or sauce)
This post may contain affiliate links. Please read our Disclosure Policy.
Caramelized Pear Pie Filling Recipe is full of tender pears drenched in brown sugar and cinnamon. It makes a great topping or a great dessert on its own.
THIS POST HAS BEEN UPGRADED FROM 10/27/14 TO IMPROVE READER EXPERIENCE.
Caramelized Pear Pie Filling is swimming in a warm sweet gooey brown sugar and cinnamon sauce that compliments so many recipes or absolutely delicious on its own.
Pears are one of those beautiful fruits that I crave. I love eating a fresh pear, pear desserts, or salads with pears such as Chicken Pear Salad with Goat Cheese.
I grew up with a huge pear tree right outside my bedroom window. It produced huge pears and I remember the juice just running down my chin after biting into one of those juicy pears. My grandmother canned quarts upon quarts every year. There isn’t much better than canned pears in a sweet syrup when there’s 10 inches of snow on the ground.
I have a horrible habit of overbuying produce. Do you have that problem? I can’t be the only one. Well after one of these trips, I had 8 pears sitting on my counter that were all ripening at the same rate.
I love pears but don’t quite know why I thought two people should have a dozen pears and reasonably expect to eat all of them. What I did know is that we wouldn’t be enjoying them for long if I didn’t do something with them soon.
Cooking fruit with cinnamon and brown sugar just warms me from the inside out. I grew up eating fruit prepared like this. One of my favorite ways to eat pear filling is warmed and spooned on vanilla ice cream!
This Pear Pie Filling recipe is made with sweet brown sugar and cinnamon combined with beautiful ripe pears. This filling can be put in the freezer in an airtight container to be enjoyed when fresh pears are only a memory.
What kind of pears are best for cooking?
Good Keeping states: Bosc and Anjou varieties are tops at holding their shape and texture. In a pinch, Bartletts and other varieties work fine, too. Avoid Comice pears for cooking.
I love the flavor and texture of Bartletts so that’s what I get. I just make sure that I don’t overcook them.
Do pears have to be ripe to bake?
The best way to judge ripeness is to gently press the neck of the fruit near the stem with your thumb; if the flesh gives, the pear is ready to use.
Suggestions for using Caramelized Pear Pie Filling:
- Topping for pancakes, French toast, waffles, oatmeal, ice cream
- Mashed and spread on toast
- A sweet side to a cup of soup or chili
Storing suggestions:
Pear Pie Filling can be stored the same as you would fresh pears such as:
- Refrigerate for up to 3 days in a covered container.
- Frozen in an air-tight container for up to 3 months.
- Canned.
If you like this recipe, here are a few more I think you’re going to LOVE!
You may need:
Hostess At Heart participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information.
- Cutting Boards – I use these cutting boards. When I want to put my cutting board into the dishwasher, such as when cutting cooked meat.
- Wooden Cutting Boards – are better on your knives. I’ll use this cutting board for fresh veggies and making salads.
- 8″ Chef’s Knife – These knives are an investment but I’ve had mine for years and I just love them. They keep their blade a long time in between sharpening.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Caramelized Pear Pie Filling
Equipment
Ingredients
- 7 pears peeled, cored, and diced into 1/4 ” pieces (I used Bartlett pears)
- 1/4 cup water
- 2 tsp fresh lemon juice
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 3 tbsp cornstarch
Instructions
- In a 2 quart saucepan combine diced pears, water and the juice of one lemon. Cook over medium-high heat, stirring occasionally for 8 minutes. Some of the pears will break down, but that’s fine.
- In a separate bowl, combine brown sugar, cornstarch, cinnamon, and nutmeg. Whisk to combine. Pour over pears, and stir constantly until sauce thickens approximately 2 minutes.
- Remove from heat and let sit for 5 minutes.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
This recipe was updated from it’s original on October 18, 2018. The recipe was amended by adding water to the cooking pears and the volume of lemon juice.
How would you serve this Caramelized Pear Pie Filling? Leave me a comment with your suggestions! With a spoon is my #1 suggestion!
Don’t have time to make it now? Pin it for later!
This makes an incredible pie filling! We bought a house with 2 pear trees. I didn’t know what to do with all the fruit. I now have enough pear pie filling to last the holiday season. Everyone loves this!
I’m so jealous! I grew up with an amazing pear tree and love pears. I’m so glad that you enjoyed this recipe, Kerry. Thank you!
I sliced the pears much like apples and added fresh Blueberries- divine!!
That sounds divine!
Turned out just like the picture! Looking forward to having over ice cream or as a side dish with ham. ❤️
That sounds amazing! Thank you, Lynn!
How many cups of diced pears do I use?
The glory of this recipe is that you can adjust it to as many or few pears that you have. The recipe is for 7 pears. A cup is traditionally 1 to 2 pears so you should have 2+ cups. If you have more than that don’t increase the other ingredients. It’s very generous. I hope this helps but please let me know if you have more questions.
Using two pie crusts, how long would you bake this recipe in a pie? and using canned pears, should i still do it over the stovetop or just mix the ingredients together? thanks:)
I don’t recommend canned pears, Halee. They’re soft and I don’t think would hold up as well. I have this pear pie that you may enjoy. https://hostessatheart.com/pear-pie/
Just wondering about using this as a pie filling – should I cook the recipe as you have posted and then add it into the pie shell? If I put the pear mixture in raw I don’t put in a 1/4 cup of water, right?
Hi Merry, great question! If you’re baking a pie with this recipe, don’t pre-cook it, and don’t add the water. I also have a pear pie recipe that you could use. https://hostessatheart.com/pear-pie/
Julie Menghini can you send me the pie filling recipe
Here you go! https://hostessatheart.com/homemade-apple-pie-filling/
Thank you for the recipe. Used it to make a cobbler. I added 1/2 cup of chopped pecans and it was delicious.
Questions: If frozen, how long will it keep?
If canned, do you cold pack? And for how long?
Hi, Kat! Cobbler would be amazing with this recipe, especially with the pecans! I haven’t canned this but our reader Sue states “if you exchange the cornstarch for clear gel. you can also follow an apple pie canning recipe and replace with pears”. I do freeze them in airtight reclosable freezer bags for up to 3 months. I’ve gone longer than that with no problem but that’s a good guideline.
We were gifted some beautiful pears not long ago, made this to go with our pork chops last night, like an applesauce, only so much better! Thanks for a great recipe!
That is a magically delicious pairing, Kathleen!
I froze 50 lbs of bosc, asian and bartlett pears and have around 300 lbs of kieffer pears My neighbor gifted us. Will they work in this recipe and would you exchange exact amount of clear jel for the corn starch or follow the amount in a normal pear pie filling?
Oh you’re so lucky to have all of those pears! I generally don’t use corn starch or clear jel in my fruit pies.
Would like to can pie filling, is this possible
This recipe is perfect for canning.
Do you need to replace the corn starch w clear gel to can? @Julie Menghini,
Since they’re both thickeners, I would.
Made this today with my 10 year old. So simple and delicious.we made a pie with it and it was perfect consistency
That sounds amazing Chelsea and I love that you shared this experience with your child! I believe it’s one of the best ways to make memories. Thank you for sharing!
Aida
I made it and doble this recipe .I used brown
Sugar.It was delicious.
That would be amazing Aida! I love replacing white sugar with brown sugar too.
hi Julie! I’m looking for a filling for a swirl bread. Thinking this might be it. Thanks so much for the recipe.
That would be delicious, Colleen! Please let me know how it comes out.
I was gifted 3 large 5 gallon buckets of pears. Can you give me any tips on canning them in quart jars? I’d like to preserve them for winter pie making.
Wow, Sandy! What a gift. You can make the pie filling and freeze it in air-tight containers. That would make a super quick pie or tart!
Sandy, you can create this as a canning recipe if you exchange the cornstarch for clear gel. you can also follow an apple pie canning recipe and replace with pears. 🙂
Thank you KC for your help here!
I was gifted 3 large grocery bags of pears just today. I knew I wanted to freeze at least one pie’s worth of the caramel pear pie filling. Since I was freezing instead of canning, I added 2 Tbs of butter and a dash of salt. Tastes more like real caramel–yum! Thanks for the inspiration!
Lucky you Sue! All those pears would be amazing.
@Sue,
I agree! The butter and pinch of salt made a difference! Received several Harry and David holiday boxes with an overload of pears for just two people so just made some of this yummy caramel sauce to freeze.
Thank you, Deb! Totally agree with your advice.
@Sue, perfect tip! Thank you!! I sliced 2 bosch pears and filled a pie crust that was lightly sprinkled with brown sugar, cooked filling till slightly thickened, added salt & butter, poured over fresh pears. Baking now. Smells divine!!
That sounds amazing! Thank you…great tips too.
I just made this filling and it’s great! Can you tell me how long to cook in a pie? And also temperature of oven?
If you make it into pie Allison, put it into a non-baked crust and bake at 350 for 30 to 40 minutes or until the filling is bubbly and the crust is browned.
Is this a two crust pie?
It’s just the filling. You would want a bottom crust and some kind of top crust (full or lattice). You can also use this filling in hand pies, kolaches, or as a simple side like applesauce. Does this help Sandy? If you’re making a pie, you’d want to make enough to fill the pie 3/4 full and put the filling in raw instead of cooking it on a stovetop.
I’m just making it now, and being over in Europe I tried to press on your metric conversion tool. However, it’s converting 1/4 cup of water to 1/4 tsp. Really weird, just thought I’d let you know!
That is weird! Thanks for letting me know Patricia!
Does this make one pie/one quart’s worth?
It really depends Emma on the amount and size of your pears. You can cut enough pears up to fill a quart jar without increasing or decreasing the sauce ingredients.
This recipe is phenomenal! I added more water to thin it and used less cornstarch. We are using it for ice cream topping on waffles etc. it is wonderful! Thanks for pinning it!
It’s delicious with graham crackers also!
That sounds amazing!
Thank you, Michele, it’ perfect for a fall treat too!
Loved this pie filling. Used it in a skillet pie recipe and it turned out great. It is great on ice cream too. L
Thank you Jane! We love it that way too!
2 questions. Can you you use Dark brown sugar instead of regular and if I were to can it, could I just replace the cornstarch with Clear jel?
Hi, I was wondering if I plan to can this, could I just replace the cornstarch with Clear Jel? Also, can the Brown sugar be Dark Brown sugar?
Hi Noah. The Clear jel can be used as a replacement to cornstarch. You just need a thickening agent. Also, I almost always use Dark Brown Sugar.
I commented the same question again on accident. But, thank you for the reply. So just in general you need a thickening agent, in which mine would be clear jel.
That’s correct, Noah! You’ve got it!
Ok, sorry. One more thing. How much does this recipe yield? If you have an idea?
No worries, Noah! I’m glad you’re here. The glory of this recipe is you can make as much or as little as you want. If you have a lot of pears to use, you can do so without doubling the sauce ingredients. You can go less as well and just cut the other ingredients. Just give it a taste and see if it’s sweet enough and has as much spice as what you like. Please ask any more questions you have. You are helping all of us by anticipating other people’s questions so I can add the content I need. ~Julie
This is so delicious! I love anything pears! We have been enjoying this over yogurt or warmed with ice cream!
Thank you Nikki! We love this filling over ice cream too!
Hi..!
Trying to get through the Covid-19 and I have an enormous amount of CANNED pears.
Nobody has asked about using canned , that I could see.
Stay healthy
Hi Sylvia! You could definitely flavor them with the brown sugar and cinnamon but I wouldn’t use them in a pie or other cooking recipes because I don’t think they’ll cook well. Does that help Sylvia?
Wow. I knew I’d like this recipe, but I am floored with how incredible it is. This is hands down the best pie filling I’ve ever made and eaten! Love love love!!!
Thank you so much Molly! Your sweet comment made my day and I’m so glad that you enjoyed it!