Ingredients:
For the Crust:
250g all-purpose flour
125g cold unsalted butter, cubed
50g granulated sugar
1/4 teaspoon salt
1 egg yolk
2-4 tablespoons cold water
For the Filling:
4 ripe pears, peeled and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon white miso paste
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon white miso paste
Pinch of sea salt
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). In a food processor, combine flour, sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Mix the egg yolk with 2 tablespoons of cold water. Add to the flour mixture and pulse until the dough forms. Add more water if needed.
Roll out the dough on a floured surface and fit it into a 23 cm (9-inch) pie dish. Chill for 30 minutes.
Prepare the Filling:
In a large bowl, toss pear slices with granulated sugar, brown sugar, miso paste, flour, vanilla extract, cinnamon, nutmeg, and lemon juice until well coated.
Prepare the Caramel Sauce:
In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until it melts and turns amber in color. Carefully add butter and stir until melted and combined. Gradually whisk in heavy cream and miso paste until smooth. Remove from heat and let cool slightly.
Assemble the Pie:
Pour the pear mixture into the chilled crust. Drizzle some of the caramel sauce over the pears. Bake for 45-50 minutes, or until the filling is bubbly and the crust is golden brown. Let the pie cool before serving.
Serve:
Drizzle additional caramel sauce over the pie before serving. This pie offers a delightful mix of sweet, tangy, and umami flavors.