Pear Pie with Streusel Topping and Caramel Sauce

This is a delicious pie that I have made several times. I was reading how a reviewer stated that cutting the pears was slippery. I use a segmented apple slicer and then cut the slices in half. I also added an extra pear or two because the pears will settle to the bottom of plate by the end of baking. I will definitely make this pie again.

I once made the mistake of make this pie as a trial for a party, the same week that I was working from home. It was so delicious that I ate 1/2 the pie all by myself. The pie is so good, that the caramel sauce can be excluded if you like. Please note, if you make this pie in advance, refrigerate it and bring to room temperature when you are ready to serve, otherwise it'll get really soggy.

AMAZINGLY delicious pie! I made it with the store bought pie dough exactly as instructed - I couldn't really taste the caramel sauce unless it was sorta separated from the pie - I am going to make it again tomorrow and put the caramel on some dulce de leche ice cream that I will serve with it instead. So excited!!

I made this today with some not-so-great D'Anjou pears (mealy) and wonderful Fuji apples, Cooking Light's lightened pie crust recipe (All-Purpose Light Piecrust, from December 2009). I followed the advice of previous commenters (thanks!) and added more cinnamon to the filling and some to the streusel. I also doubled the streusel. My husband gave it five stars (he's eaten 1/4 of the pie already). I will make this again.

It was excellent! Made it for New Year's Day. The whole family loved it & never knew it was a "light" recipe. I doubled the recipe for the streusel topping for more crumbs on top. YUM!

I gave this 4 stars b/c of a slight alteration; added a little extra cinnamon to the pears also added cinnamon to streusel topping and I wish that the streusel topping stayed cripy the next day. I didn't make the caramel sauce; didn't feel it was needed.

Very very good!

This was wonderful! It is perfect for the fall, and good enough to make for guests. It is definitely a dessert to make again.

Excellent and a lovely change from apple pie. I skipped the caramel sauce and didn't miss it.

This was excellent. I made it for mother's day, and my mother was happy. It actually tastes like an apple pie, but it was so good, so it didn't really matter. The caramel sauce was a fantastic addition and I'll use it for other recipes as well. I cheated and used a frozen deep dish crust, and it still came out fine.

This pie was delicious! I used firm pears as recommended and the texture of the cooked pears was perfect. I did not make the caramel sauce. I served the pie with vanilla ice cream.

This pie is delicious! I also used a deep dish pie plate and skipped the sauce. I served it with Blue Bell light vanilla ice cream and it tasted very much like apple pie to me, but it was wonderful nonetheless. The only difficult part of this pie is slicing the pears. They're so slippery after they've been peeled, I don't know how many times they slipped out of my hands! I will definitely be making this one again. It's pretty enough to serve to company too.

I've made this pie several times. I have also made it with granny smith apples and peaches. Very yummy regardless which fruit I used!

This pie is very tasty! Following other suggestions, i used quite a few more pears than what was stated. The cooking time was a little longer than an hour to get the streusel browned up nicely. We skipped the carmel sauce altogether, as the pie is quite sweet on its own. Great with vanilla ice cream!

Made to recipe with two each, Fourelle, Bartlett, Anjou. Filled the shell partly by hand, putting the larger Fourelle slices in the bottom and then adding the smaller Bartlett & Anjou. Almost vertical fluting kept the filling in place before baking, and by finish the fruit had settled to the top of the pie plate. Needed about 10 min longer to brown. Served with vanilla ice cream instead of the sauce. Very good pie.

I just made this pie for the third time since discovering it in the November 2008 issue. This pie rocks. Make sure to select slightly under ripe pears. That way they produce less liquid when baking (my pie plate overflowed the first time). Plus, with riper pears, they still have a firmer texture after baking. I don't want to eat mushy pear pie. I can't say enough about this pie. Whenever an event approaches, my fiance demands I bake this pie! Only change that I have made is to use dark brown sugar to make the caramel sauce. Makes it a little bit richer.

Awesome! I am glad I followed one reviewers advice and used a deep dish. I did use my own pie dough.

I made this for Thanksgiving, and it stole the show! Absolutely delicious and simple to make. Followed the recipe exactly, and it didn't even need the caramel sauce (although that was yummy too!) I will definitely be making this again and again!

I made this today for Thanksgiving dinner and it was a big hit. I heard, "This pie is delicious," several times. I followed the recipe exactly, except I did add a little extra cinnamon and a dash of nutmeg and cloves. I'll definitely make it again.