Caramel Dutch Pear Pie | American Pie Council

Ingredients

• Crust: 3 cups AP flour
• 4 oz. Leaf lard or vegetable shortening, frozen
• 8 tablespoons (4 oz.) unsalted butter, very cold
• 1/3 cup ice water
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• Filling: 6 cups 1-inch chunks of peeled and cored pears (about 6-8 pears)
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup AP flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground nutmeg
• 1 tablespoon lemon juice
• ½ cup caramel sauce (recipe follows)
• Topping: ¾ cup AP flour
• 1/3 cup butter, room temperature
• pinch of salt
• 1/3 cup sliced almonds