About 2 months ago, I picked out 10 Asian pears that were on sale here, a dollar a piece. They’ve been moved around from one place to the next since then in the kitchen. I was waiting for them to ripen up some. Then I was waiting for a nice day off to bake up a delicious pie for myself. Finally my day came today and it was worth the waiting. This one isn’t a sweet as an apple pie might be. It has all the spices a flavor without the added sugars. It’s almost like a cinnamon scone flavor; mildly sweet but lots of spice.
If you’re not so much the ‘pie maker’ than this one would be a great one to try out as well. I used a nice nutritious Spelt crust that I picked up at Whole Foods. No animal products and Spelt flour is almost as good as gluten-free. I also added in some dried currents that I had in the fridge. I cooked the pears for about 10 minutes and then let them cool off before filling the pie crust. Asian pears are such a dense fruit, I wanted to make sure that they would be tender enough without burning the crust.
I did splurge just a bit on my sugar topping.
No sugar in the filling but to leave that beautiful crisp crust without some course sugar grains would just be a sin.
- 3 - 4 Asian Pears - peeled, cored and sliced
- 1/2 Cup dried Currents or Raisins
- 2 Tbs. Cinnamon
- 1 tsp liquid Stevia ( I used NuNaturals) or sweetener of choice
- 1/2 tsp ground Cloves
- 1/2 tsp Sea Salt
- Juice of 1 Lemon
- 2 Tbs. ground Flax
- 1/2 cup water ( I used some date water I had left over from soaking dates that I used)
- 2 Tbs. Corn meal or other Gluten-Free flour
- 2 pie crusts (top and bottom) I used a Non-Fat Spelt Flour Crust from Whole Foods with low Gluten
- Organic Coarse Sugar for garnish *optional but recommended
- In a large pot over medium heat, cook the pear slices with the water and spices for about 10 minutes or so. Reduce the heat to a low simmer and add in your currents / raisins, lemon, salt and sweetener. Cook for another 5 minutes or until the pears are just fork tender.
- Remove the pot from the heat and stir in the corn meal or flour and the ground flax seeed. This will thicken up your filling pretty quickly so keep stirring until the pears are in a thick sauce. Set the pot aside to cool some while preparing your crusts.
- Bake your bottom crust after slashing some slits in the bottom at 350 for 8 minutes. Pour in your pear filling and then lay the top crust on top.
- Brush the top crust lightly with a little water. Sprinkle generously with course sugar.
- Bake the pie at 375 for at least 30 minutes. Store covered after cooling room temperature or in the fridge.
- Makes 1 9 inch pie.
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