A unique seasonal fall dessert, caramelized pear upside down pie is a great reason to break out the cast iron cookware!
I’ve been reflecting on seasons lately—not only the changes from spring to summer to fall and winter, but the seasons of life. I tend to take stock during transitional times, and autumn feels especially suited to slowing down and savoring simple pleasures. That’s why I’m excited to share my first pear recipe here: caramelized pear upside down pie. Pears are one of my favorite fruits, and this recipe highlights their gentle sweetness and tender texture.
This year I’m embracing simplicity and comfort in the kitchen: unfussy recipes with room for shortcuts when needed. That approach fits this upside down pie perfectly. It’s forgiving, flavorful, and finishes with a rustic charm. You start on the stovetop, finish in the oven, and the caramelized pears develop a warm, nuanced flavor without fussing over perfect presentation.
Upside down pies are often seen with apples and sometimes a double crust, but I adapted one I found with pears in an old cookbook and haven’t looked back. I prefer a single crust for this style—less work and just as satisfying. The technique lets you caramelize the fruit on the stovetop, which concentrates flavor and keeps cleanup minimal. You don’t need elaborate plating; the pie’s taste is what wins the day.
One of my favorite parts of making this pie is pulling out a cast iron skillet. It’s ideal for developing a light caramel on the pears before baking. If you don’t have cast iron, any oven-safe skillet will work; just choose one that can go from stovetop to oven without trouble. Note that the pears won’t develop a very deep, dark caramel in the pan—that risks burning during baking. Instead aim for a golden, “blond” caramel to enhance the pears’ flavor.
If you need a shortcut, a store-bought pie crust works well; I used one for the photos. I usually prefer homemade all-butter crust, but life is full and sometimes convenience helps keep things enjoyable. The pie is rustic by nature—don’t worry about perfection. Slice the pears thinly for layers like I did, or quarter them for a single-layer look. Both are delicious; choose the texture you and your guests prefer. And don’t skip the ice cream when serving.
Caramelized Pear Upside Down Pie
6 servings
A unique seasonal fall dessert, caramelized pear upside down pie is a delightful excuse to use a cast iron skillet and celebrate simple, comforting flavors.
Ingredients
- 2 lbs pears
- 8 tablespoons unsalted butter
- 3/4 cup lightly packed brown sugar
- 1 prepared pie crust, or a single crust made from your favorite recipe
Instructions
- Preheat the oven to 400°F (200°C).
- Peel, core, and slice the pears thinly or cut into quarters, according to your preference.
- Place a 10″ cast iron or other oven-safe skillet over medium heat and melt the butter. Sprinkle the brown sugar evenly over the butter and cook 2–3 minutes to dissolve and begin to caramelize.
- Arrange the pear slices or quarters in the skillet and cook 20–25 minutes, turning occasionally as needed, until they are fragrant and lightly caramelized. Remove from heat carefully.
- Roll out the pie crust to a circle slightly larger than the skillet. Drape the crust over the fruit, tucking the edges down as best you can. Use a wooden spoon if the skillet is still hot. Prick the top of the crust several times with a fork to vent.
- Bake at 400°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F and bake an additional 10–15 minutes, until the crust is golden.
- Let the pie rest in the skillet for 5 minutes after removing from the oven. Slide a thin spatula around the edges to free the crust. Place a plate over the skillet and carefully invert. If any fruit remains stuck to the pan, gently transfer it back into place.
- Serve warm with ice cream or whipped cream. Store leftovers covered at room temperature up to 2 days, or refrigerated up to 5 days.
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