Name: PEAR PIE | WITH GLUTEN FREE & DAIRY FREE PIE CRUST
Ingredients: 250g basic gluten free flour blend; 30g arrowroot starch; 30g sweet rice flour (mochiko); 1 1/2 tsp xantham gum; 1 tsp salt; 2/3 cup cold palm shortening, in tablespoons; 3 tsp EnerG egg replacer mixed with 1/4 cup water; 1/2 cup ice water; yields: 140g = 1 cup; 98g superfine white rice flour (70%); 25g potato starch (18%); 17g tapioca starch (12%); 3 lbs pears (bosc, d’anjou or barlett) – peeled, cored & sliced 1/2″ thick; 2 tbsp lemon juice; 1/3 cup sugar; 2 tbsp basic gluten free flour; 1/4 tsp ground cinnamon; 1/8 tsp ground cloves; 1 tbsp cold palm shortening or vegan butter, cut into small bits; 1 tbsp non dairy milk; 1 tbsp sugar; 1 tbsp melted shortening or vegan butter

Instructions

FOR THE CRUST:

In a bowl, whisk together flours, arrowroot starch, xantham gum & salt until well combined
Add cold palm shortening & cut shortening into flour until the mixture resembles coarse meal
Sprinkle mixture with the ice water, mix lightly with a fork – sprinkle in the egg replacement mixture & mix lightly with a fork
Gently knead the mixture until it just begins to come together. Divide the dough into 2 equal portions, flatten into discs, wrap in plastic wrap & refrigerate for 30 minutes

FOR THE FILLING:

Sprinkle the prepared pears with lemon juice
In a large bowl mix sugar, flour, cinnamon & clove together – add the pears & gently toss to coat
On a sheet of lightly floured parchment paper, roll 1 disc of dough into an 10″ round & flip the crust into the pie dish, remove parchment & press down with your fingers to fit the crust into the 9″ pie dish, place pie dish into refrigerator to chill while you prepare the lattice
On a sheet of lightly floured parchment paper, roll the other disc of dough into a 10″ round, cut into 1″ strips & create a lattice topping atop the parchment paper (the pie dough is workable but not like gluten filled pie dough – it takes a light touch & patience to accomplish a gluten free lattice, but it is well worth the effort)
Once the lattice is complete, remove the pie dish from the refrigerator, fill with the pears, arranging the pears into even layers so that you have a relatively flat surface to place your lattice on
Carefully lift the lattice with the parchment paper & roll it onto the top of the pie (it may help to have someone else raise the pie dish to meet you as you place the lattice onto the top of the pie – I did this alone, but to ensure your lattice successfully makes it onto the pie you may want to have some help)
Make any necessary adjustments to the lattice & gently press the ends of the lattice onto the bottom pie crust
Pre-heat oven to 400F degrees & return pie to the refrigerator to chill while the oven heats up

MILK GLAZE:

Mix together milk, sugar & butter until well combined
Once oven is preheated, remove pie from refrigerator & brush the crust with the milk glaze
Bake pie for 25 minutes, reduce the temperature to 350F degrees & continue to bake for another 45 minutes or until the crust is nice & golden (if the edges are browning too quickly, cover with a little loose foil or a pie shield)
Remove pie from oven & let cool at room temperature for at least 3 hours before serving

{ 2 comments… add one }

erica @ everyday erica September 6, 2016, 7:13 pm

beautiful photos and great recipe!! pear pie sounds so perfect for fall!

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- bella September 7, 2016, 12:52 pm
  
  thank you so much Erica – it really is so perfect for fall!
  
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