1. Make the pie dough, or use store bought. The pie dough needs 1 hour to chill in the refrigerator.

2. Preheat oven to 375F.

3. Peel pears, then slice in half, lengthwise. Remove the seeds and remove the stem (including the stem at the bottom). Place pears in a large bowl.

4. In a small bowl, stir together the cinnamon, nutmeg, ginger and cloves. Sprinkle over the pears, then drizzle the lemon juice over the pears. Toss/rub the spices and lemon juice over the pears to combine. Set aside.

5. Make the caramel. In a small saucepan, melt the butter over medium heat. Add the brown sugar and whisk to combine. Cook over medium heat, stirring constantly for 2 minutes. Whisk in the heavy cream. Be careful in this step, as the mixture can bubble. Continue whisking for 1 minute.

6. Pour the caramel into a 9-10 inch pie dish. Allow to cool while you roll out the pie crust.

7. Roll the pie dough out. On a floured surface, roll the chilled pie crust out into an 11-inch diameter (it doesn’t have to be perfectly round). Here’s a trick to easily drape your pie crust over the pear tarte tatin without it ripping. Sprinkle a little bit of flour over the surface of the pie crust, then roll the pie crust over the rolling pin.

8. Assemble. Add the pears, cut side facing up on top of the caramel. Unroll the pie crust, or place the pie crust on top of the pears. Gently tuck the edges of the crust around the pears with your fingertips.

9. Bake for 30-35 minutes, or until the crust is light golden brown in color.

10. Allow to cool 10 minutes on a cooling rack, then carefully invert onto a large serving plate. Be very careful in this step as the caramel and pears are still very hot.

11. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired. You may cover the leftover and store in the refrigerator for up to 4 days.