This Vegan Pear Pie is made with a buttery crust that promises to satisfy your comfort food cravings. The filling is fragrant, not overly sweet and is made with fresh pears. It is a perfect alternative to traditional apple pie if you want something different.
I can’t remember what the first pie I made was- either it was pear or pumpkin pie. I am leaning towards pear pie because I can just picture the old plastic laundry baskets that my mom and dad would fill with pears that have fallen off from our pear trees, usually from a very wind day. They are usually the imperfect ones with bumps from having fallen off the tree to the concrete ground.
When you walk towards the front of the house during the fall, there are usually 3-4 large laundry baskets of pears that line the wall of our front door. If they are ripe, the sweetness of the pears will fill the air around us. Other than dehydrating the pears, I would try to bake with them as often as I can so pear desserts are often seen in our house from bread to cakes and pies. I remember the joy I felt when I was able to make the crust for a pie, always thinking it was more complicated than it would be. My next favorite part is making the crust top, wondering what I should design it as or leave it plain. I usually choose the latter because of being impatient and a little lazy.
My mom would let me have the kitchen during the weekend if she was not making anything. I would grab a basket of pears, peeling and slicing them to make the pie. It was such a relieving feeling being able to use up a bunch of pears and knowing they would not be wasted. I am allergic to apples so apple pie is not seen in our house, but this pear pie is so tasty that it can serve as a substitution for traditional apple pie.
If you are excited to make this Vegan Pear Pie, let’s start baking!Print
This Vegan Pear Pie is made with a buttery crust that promises to satisfy your comfort food cravings. The filling is fragrant, not overly sweet, and is made with fresh pears. It is a perfect alternative to traditional apple pie if you want something different.
-288g gluten-free flour (or sub for regular all-purpose flour), plus more for dusting
-32g organic cane sugar
-280g cold, unsalted, vegan butter
-½ tsp ground cinnamon
-pinch of salt
-1-2 tbsp cold water
-3 lbs fresh pears, sliced
-42 g coconut sugar
-1 tbsp (14g) unsalted, vegan butter
-1 tbsp lemon juice
-1 tsp ground cinnamon
-¼ tsp ground cardamom
-½ tsp pure vanilla extract
-1 tbsp tapioca flour (can sub for cornstarch)
-2 tbsp gluten-free flour
-½ tbsp maple syrup
-2 tbsp unsalted, vegan butter, melted
-1-2 tbsp raw cane sugar (optional)
- Prepare the crust. Combine the flour, sugar, cinnamon, and pinch of salt in a bowl. Mix well to combine. Add the vegan butter. Using your hands, knead the dough until it is smooth. If the dough is too sticky, add a little flour at a time until the dough is smooth. Add 1 tbsp of the cold water at a time if the dough is dry.
- Divide the dough in half. Form into a disk shape. Cover and leave in the fridge for 1 hour or overnight if you want to prepare it ahead of time.
- When the dough is about ready, preheat the oven to 425F.
- Prepare the filling. Combine all the ingredients for the filling except for the 2 tbsp of gluten-free flour. Mix well. Heat a nonstick pan over medium heat. Add the filling and allow the pears to soften slightly before removing from the heat. Allow the filling to cool.
- Dust a clean surface with some flour. Roll one of the dough out thinly into a circular shape. Transfer the dough onto a pie pan. Roll the other dough out and slice into long rectangular strips if you want to make the lattice crust. You can also leave it simple with just the crust.
- Sprinkle the 2 tbsp of the reserved flour to the bottom of the pie crust. Add the filling. Top the crust with a few of the rectangular strips. Lift the 1st, 3rd, and 5th strips up and add one rectangular strip, fold over. Repeat the step with the 2nd, 4th and 6th strip. Repeat until all the strips are used.
Trim any leftover pie crust. Crumpled the dough if desired using one of your knuckles or fingers.
- Place the pie in the fridge for 15-20 minutes before baking.
- Make the glaze. Combine the maple syrup with the melted vegan butter. Remove from the fridge after 15-20 minutes. Brush the crust with the maple glaze. Sprinkle with some raw cane sugar if desired.
- Bake for 15 minutes. Then, reduce the oven temperature to 350F. Bake for 45-50 minutes or until the crust is golden. Remove from the oven and allow the pie to cool before slicing. Enjoy!
Keywords: pie, pear pie, pears, fall recipes, seasonal recipes