I wrote before about the pear pie with great filling and crumbly dough. With some tweaks, it came out quite good and was gone within a few hours Here is the upgraded version, including the filling from before:
1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter
50 ml oil
pinch of salt
2 tbsp dark brown sugar
(My SIL suggested adding some baking powder and baking ahead of time with some beans inside so it doesn’t rise too much, but I haven’t tried it yet)
8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)
In the food processor, mix all the crust ingredients except the water. It will form a ball pretty quickly. Pulse until it falls apart again. At this point, start adding water slowly, mixing thoroughly before adding more water, until it forms into ball again. It will be sticky to the touch.
Put in a bag and refrigerate for 3 hours.
Preheat oven to 180°C.
10-15 minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.
Press the dough into a pie dish. Refrigerate for 10 minutes.
Pour the pear mixture into the crust, including all juices. Flatten.
Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).
Now that’s pie!