Indulge in the Irresistible Delights of Caramel Apple Pear Pie

Ingredients:

1 (9-inch) deep-dish pie crust, baked and cooled
3 cups peeled, sliced Honeycrisp apples (about two medium apples)
3 cups peeled, sliced Bartlett pears (about three medium pears)
1/2 cup granulated sugar
Two tablespoons of all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup buttermilk
1/2 cup dulce de leche
Two large eggs

Instructions:

Preparing for Baking:

Adjust the oven temperature to 350°F (175°C) prior to utilizing it.
Ensure that the pie crust is baked and cooled before starting the filling.

Creating the Fruit Filling:

Combine the sliced Honeycrisp apples, Bartlett pears, granulated sugar, all-purpose flour, ground cinnamon, and salt in a large bowl.
Toss the ingredients together, ensuring that the fruit slices are coated evenly.

Preparing the Buttermilk Mixture:

Combine buttermilk, dulce de leche, and eggs in a separate bowl, whisking until thoroughly blended.
Ensure the mixture is thoroughly blended, creating a creamy and smooth texture.

Combining the Filling:

Pour the buttermilk mixture over the apple and pear mixture into the large bowl.
Stir all the ingredients together, ensuring the fruit slices are coated with the creamy buttermilk mixture.

Filling the Pie Crust:

Take the prepared pie crust and pour the filling mixture into it.
Ensure that the filling is uniformly spread throughout the crust.

Baking the Pie:

Place the filled pie crust in the oven and bake for approximately 1 hour.
The filling should be set, and the pears should be slightly golden brown when the pie is done.

Cooling and Serving:

After baking, take the pie out of the oven and allow it to cool entirely.This allows the flavors to settle and the pie to set correctly.
Once cooled, serve the delicious caramel apple pear pie to be enjoyed by all.

Tips:

For a richer flavor, substitute the buttermilk with half-and-half.
Unfurl the remaining pie dough into a 12-inch circular shape, fashioning an elegant lattice crust. Slice the dough into 1-inch wide sections and delicately position them in a lattice design atop the filling, ensuring minimal overlap.Trim any excess dough and seal the edges with a fork for a beautifully crafted crust.