Crust: – 3/4 C of all purpose wheat flour – 3/4 C of almond meal – 1/2 tsp of sea salt – 1/2 tsp of xanthan gum – 1/2 tsp of cinnamon – 1/4 C of coconut oil – 1/3 C of non-dairy milk Filling: – 4 medium tart apples, peeled, cored and sliced thinly – 1/2 C of brown sugar – 2-3 tbsp of corn starch – 1 tbsp of cinnamon – 1/2 tsp of salt – 2 tbsp of lemon juice Topping: – 1-2 pears, peeled, cored, and sliced thinly Glaze: – 2 tsp of brown sugar – 2 tsp of coconut oil – 2 tsp of 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.
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!