Apple Pear Pie

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.


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.

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!