I just have a feeling 2016 is going to be a really great year. If you read our last post about tidying our kitchens, you’ve already seen we’re off to a great start. Let’s celebrate this with pie!
I met with my book club this week to plan the year and pie felt like a special treat for the occasion. Many thanks to this Rustic Pear Tart made years ago for sparking the idea for this recipe. I couldn’t get the idea of merging pear with Classic Apple Pie. I love the delicate flavor of pear and the two fruits together have a naturally sweet flavor that is undeniable. A bit of honey, almond extract and cinnamon have these fruits bursting with flavor!
How do you feel about fruit pie? Is it a bit daunting? It might be a little work, but I have found it is always worth it. If you can’t muster a homemade pie crust, this filling would be just as delicious made into a crumble with oats and coconut sugar. The filling isn’t overly spiced so it works as a pie or crumble. Just invite your friends over and serve! It’s great warm, chilled or at room temperature with your favorite ice cream.
3 Large Apples
3 Large Pears
1 Tablespoon Lemon Juice
3 Tablespoons Raw Honey
3/4 cup Coconut Sugar
1 teaspoon Almond Extract
1 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
2 Tablespoons White Wheat Flour
3 cups White Spelt Flour
1 teaspoon Pink Salt
3 Tablespoons Powdered Honey or Maple Sugar
2 1/2 sticks frozen diced Unsalted Butter
5-6 Tablespoons Ice Water
Peel and slice the pears and apples. Drizzle lemon juice over them and set aside in a large bowl. Lightly butter a 9-inch or 10-inch pie pan.
Prep the pie curst. In a food processor, or in a large bowl, mix together the flour, salt and sweetener. Add cold butter and pulse on and off until your mixture combines into pea size pieces. Add 4-5 tablespoons cold water in between pulsing and continue until just combined. Add more water if needed. If using a large bowl to make the dough, cut in your butter until pea size chunks form and add water until it’s all combined. Add more water if dough is a little dry. The dough should hold together but not be super sticky.
On a floured work surface, divide your dough into 2 equal parts. Roll into 2 disks and refrigerate for 20-30 minutes. Remove 1 pie disk from the fridge and roll out the first half of the dough into a 1/8-1/4 inch thick circle. Transfer to a greased pie pan. Roll the other half of the dough to the same thickness. This is the top of your pie to be used after you fill your shell with the apple filling. You can leave the dough in a circle, cut out strips to form a lattice top or use cookie cutters to cut out shapes to cover your pie.
Pre-heat the oven to 375 degrees. Add the sweeteners and spices to the fruit and mix to combine. Bake covered for 35 minutes. Remove the cover and bake for another 20-30 minutes until crust is golden.