Pear Pie with Honey Crumble
Fruit pies are my favorite for baking! I created this pear one a few weeks back, when my brother was visiting from Prague and I wanted to make a treat for him. We had an excess of pears as my local farmer is usually quite generous with our weekly delivery and tends to give me a lot of freebies. No complaints there but I don’t usually eat fresh pears as they can be very sweet for my taste. So after a short consideration, it was decided pretty quickly, that this is gonna serve as a pie fodder! For anyone who struggles to use up fresh fruit, it can be a lifesaver! No-one likes to waste food here, right? I try to avoid freezing fruit if at all possible, as it can become mushy when thawed.
The best thing about making this pie was that I had so much help from my brother! Bless him:) I would like to thank him, by posting this recipe and remember the good times we had.
Pear Pie credits
On another note, I also have to thank Eva and Helena from www.jimejinak.cz as one of their desert recipes inspired me to make this Pear Pie! I have changed a few things to suit my needs, as I am following a gluten free diet and like to do things bit differently. Hopefully you’ll like this version as much we did. Even my partner who doesn’t like pears at all was loving it!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
Yields 1 small rectangular baking dish
- 120 g millet flour
- 120 g ground G/F (gluten free) oats
- 75 g ground almonds
- 4 tbsp of ground seeds (sunflower, pumpkin, linseed)
- pinch of salt
- 1tsp bicarb. soda
- 1 tbsp ACV (apple cider vinegar)
- 160 ml plant milk (we used homemade sunflower seed one), or swap with water
- 3 tbsp sunflower oil
- about 100 ml rice syrup (maple syrup if you prefer sweeter taste)
- 400g sliced pears
- cinnamon to decorate
- for the honey crumble:
- 100 g millet flour
- 2 tbsp ground linseed
- 3 tbsp rice or date syrup
- 2 tbsp coconut butter/oil
- Pre-heat the oven to 180 degrees and prepare your baking dish. We used a small rectangular type. Get some coconut oil to spread all over the inside of the dish. Then use fine porridge oats to coat it.
- Mix all the dry ingredients together first.
- Then move onto mixing all the liquids separately.
- Combine the dry and the liquid ingredients.
- The vinegar will bring acidity to react with the baking soda, so mix in well. This serves as a substitute to baking powder. I tend to avoid it as it usually has a few additives in and a corn flour, which I don't use.
- Continue stirring the mixture until a fairly runny dough is formed. Tweak the consistency with either adding more flour if it's too runny and needs to be thickened, or add more water if it starts to get too thick.
- Now prepare the honey crumble. Basically you just have to mix all the ingredients together and work it with your fingers, until you form a sticky crumbly mess.
- Once everything is ready to go, we can start pouring the dough in the prepared baking dish.
- Decorate the top with sliced fruit, if unpeeled, lay the pears skin down. In case you have too much fruit, save part of it for a fruit pudding for another day and use the rest as added layer on top of the first one you've already put down. This is just gonna make the pie extra juicy.
- Sprinkle some cinnamon over and spread your honey crumble over the top. Bake for about 40 mins, and check with a skewer - if it comes out clean the pie is ready.
- Let it rest s while before you start cutting it. When it cools down, it's easier to cut and the pie doesn't fall apart as easily.
- Serve with any fresh fruit topping.
For anyone who isn’t worried about gluten I would recommend to try spelt flour. It has a really nice taste and the dough will be little bit easier to work with. You can make the recipe vegan quite easily by swapping the honey for another type of sweetener, such as maple syrup.