I had a humongous amount of pears – the sweet kind that go soft after about maybe 5 minutes? My kids won’t touch anything if it even has a slightly different colored spot on it, so they refused to touch them🙄 So I searched for pear pie recipes, that would be non dairy (as I planned this for dessert for a meat meal) and gluten free. I quickly gave up and searched just for non dairy pear pie. I have Tami flour, that is supposed to be a 1:1 gluten free flour substitute and I figured I’d use that. I went for this recipe. I skipped the liqueur (we had Druze guests for that meal, Druze don’t drink alcohol), and used yet another flour substitute for the filling. Whew!
The result? Depends on your outlook (hence the title). The pear filling was excellent. The crust left much to be desired, being very crumbly. But it looked great!
Investigator, as usual, ate it with gusto, the others didn’t touch it. I’m definitely keeping the filling part of the recipe, and I’ll continue searching for a gluten free crust that’s worth making (and eating!).
Do you have any good pie recipes? Post them below!
1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter (maybe more will make it less crumbly?)
50 gr margarine (maybe oil would be better?)
1/4 tsp salt (too much for a sweet pie, using a pinch next time)
1 tbsp dark brown sugar
ice cold water
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 the flour, the sugar and the salt. Add the margarine and the oil, and process until large crumbs. Add the ice water a tbsp at a time until dough comes together (maybe more water?). The dough came out with a great texture, which just made the result even more disappointing😦 I’ll go for sticky next time😀 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.
Does look crumbly, now that I look at it again… definitely more water.
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).
Smell that pie!
Have a great weekend!
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