As I like to do for most baking, I like to have an established recipe to use as a loose guide since baking tends to be far less forgiving on those who stray from the science. In this case, the crust is created from coconut oil and almond flour, making it paleo friendly, gluten-free, and vegan. The vegan part is negated by the heavy handed use of butter while caramelizing the pear filling, optional egg, and honey, so make adjustments if need be for your dietary restrictions.
I borrowed a paleo recipe for the crust, except I did not use the egg and added some maple syrup for a bit more flavor. This gave the crust a more marzapany type texture, which I kinda like.
Pie Crust Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil
- ½ tablespoon maple syrup
- 1 egg (optional)
Mix above in a oil coated 9.5 inch Pie Pan and bake at 350° for 8-12 minutes and set aside for filling.
Pear Pie Filling
- 8 Ripe Pears
- 3 Bananas
- 2 tablespoons of raw honey
- ½ cup of raw sugar
- 1 teaspoon of blended dry pie spices (I like to use nutmeg, cinnamon, cloves, ginger, and cardamom)
- ½ stick of organic unsalted butter
- 1 tablespoon of coconut oil
Slice pears into thin slices, (set aside 20 or so of your best ones for the top) and mash the bananas.
Mix the sugar, honey, spices, butter and oil in a separate container (heat and stir until it is roughly mixed).
Use medium-low heat to saute banana and pear slices until caramelized.
Layer (or pour) the caramelized fruit mix into the pie crust.
Gently saute the remaining show piece pear slices for the top and arrange all beautiful-like.
Throw the pie back into the oven until lightly browned.
Cut. Eat. Enjoy!
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