Harvest Apple Pear Pie2014-11-12
- Yield : 9" pie
- Servings : 8
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
A seasonal favorite, made completely vegan, and optionally gluten-free! Just the right amount of sweetness, a perfect crust, and a beautiful, simple pattern on top make this pie a winner. Let cool for at least 20-30 minutes before serving with vegan vanilla ice cream, or vegan whipped cream and everyone will be in heaven.
- 3/4 cup all purpose wheat flour or Bob’s Red Mill AP gluten free flour
- 3/4 cup almond meal (you can grind raw almonds in coffee grinder)
- 1/2 tsp sea salt
- 1/2 tsp xanthan gum (if using GF flour, otherwise OMIT)
- 1/2 tsp cinnamon
- 1/4 cup coconut oil
- 1/3 cup non-dairy milk, or as needed
- 4 medium tart apples, peeled, cored and sliced thinly
- 1/2 cup brown sugar
- 2-3 Tbsp corn starch
- 1 Tbsp cinnamon
- 1/2 tsp salt
- 2 Tbsp lemon juice
- 1-2 pears, peeled, cored, and sliced thinly
- 2 tsp brown sugar
- 2 tsp coconut oil
- 2 tsp lemon juice
Preheat oven to 375 degrees. Lightly grease 9” pie plate and set aside. In a large bowl, mix crust’s dry ingredients. Add oil and use two forks to cut in and form large crumbs. Slowly add non-dairy milk a little at a time until dough comes together into a ball. Roll out or press dough into pie plate, spreading to even thickness, crimp edges with your fingers. Better that it's evenly thick, than pretty.
Place all filling ingredients a large bowl and toss well to coat. If liquid is pooling in the bottom of the bowl, stir in an additional tablespoon of corn starch. Spoon filling into crust, and smooth top.
Heat glaze ingredients in a small sauce pan over low heat until melted and combined, and set aside. Top filling with sliced pears in a decorative circular pattern, as above. Brush top liberally with glaze, cover with foil and bake for 35-40 minutes until crust is browning and pears are soft and golden. Let it cool before serving and enjoy!