13 October 2012

{food} pear pie

I can't think of any reason why you wouldn't like this pie. It's vegan. It's spiced with the best fall flavors.
It uses up those ripe pears. It might earn you a massage. It's delightful. It's delicious. And delovely.

Pear Pie with a Streusal Topping
my brain child, with lots of help from Completely Delicious and Beurrista

Crust:
1 1/4 cups white pastry flour
1/3 cup coconut oil {I used LouAnns}, chilled, cut into the flour thoroughly
4-5 tbsp ice water
1/2 tsp salt
1 T sugar

Mix flour, salt and sugar together and cut in the coconut oil until each chunk is very small. Finally, stir in the ice water, one tablespoon at a time and form the dough into a ball. Don't chill the dough, just let it rest while you prepare the fruit and topping.

Filling:
6-7 pears, sliced lengthwise
1/3 cup sugar
2 T cornstarch
2 tbsp minute tapioca
1/8 tsp salt
1/2 tsp cinnamon

Peel and slice the pears into fairly thin slices. Add other ingredients and combine gently. 

Preheat the oven to 425 degrees.

Topping:
3/4 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/3 cup butter, melted {Smart Balance}

Combine flour, sugar and spices, then add melted butter and smash together with your fingers.

Roll out the ball of pie crust with a rolling pin, on a lightly floured surface. You might need to lift it up and turn it over before rolling again, to make a nice circle and to keep it from sticking. Lift it carefully into your lightly greased pie plate and crimp the edges nicely.

Put the prepared fruit into the crust and top with the streusal topping. Bake at 425 degrees for 45 minutes, until bubbly and toasty brown on top.

Everyone's gonna love it. Promise.