Description
A delightful Chai Spice Vegan Pear Pie featuring a flaky vegan butter crust and a warm, spiced pear filling. Perfect for cozy gatherings and pairs wonderfully with vanilla ice cream.
Ingredients
Scale
For the crust:
- 3 cups all purpose flour
- 1 tsp salt
- 1 cup vegan butter, cold
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/2 cup ice water
For the filling:
- 5 pears, chopped
- 1 tbsp coconut oil
- 1/4 cup cane sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp all spice
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp cardamom
Instructions
- Make the crust: Start by making the crust in a food processor in two batches. Add 1.5 cups flour and 1/2 tsp salt to the processor. With the motor running, add 1/2 cup cold vegan butter, then 2 tbsp maple syrup, 2 tbsp almond milk, and 4 tbsp ice water. Blend until dough forms a ball. Remove and set aside. Repeat with remaining ingredients. Divide the dough into two balls, wrap in plastic wrap, and refrigerate for 30 minutes.
- Prepare the filling: Preheat oven to 400°F. Heat coconut oil in a large skillet over medium heat. Add chopped pears, sprinkle with cane sugar and all spices (cinnamon, ginger, allspice, nutmeg, cloves, cardamom). Cook for 8 minutes until pears are tender but not mushy, then remove from heat.
- Assemble the pie: Flour a work surface and roll out the larger dough ball. Transfer to a greased pie pan and crimp edges. Pour pear filling into the crust. Roll out second dough ball for the top crust. Brush top crust with melted coconut oil and sprinkle lightly with cane sugar. Place the top crust over the filling and seal edges.
- Bake the pie: Bake at 400°F for 15 minutes, then reduce oven temperature to 375°F and continue baking for 40 minutes or until crust is golden brown and filling is bubbling.
- Cool and serve: Transfer the pie to a cooling rack and allow it to cool for 1 hour until slightly warm or room temperature. Slice and serve with vanilla ice cream for best enjoyment.
Notes
- Calories are an estimation and are per slice of pie.
- If you don’t love chai spices, substitute with 1 tsp cinnamon and omit the other spices.
- Use cold vegan butter and ice water to ensure a flaky crust.
- Let pie cool properly before cutting to allow filling to set.
- Maple syrup and almond milk can be substituted with other plant-based alternatives if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
