gluten-free and dairy-free pear pie (tarte aux poires)

Hello again! Here is the recipe for the gluten-free pear pie that I had promised you. Very easy, and very tasty. The last time I made it I doubled the quantities, and got a 12 serving rectangular pie. Never in my life, even back in my days of gluten baking (and belly aches), had I made such a large pie! Everyone loved it, even my uncle who took seconds, not realizing the dessert had been made with a fruit he supposedly dislikes!


Ingredients ( serves 6)

Please note that the pie in the photos was a double size, serving 12.

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1 gluten-free sweet pie dough , recipe here

– 2 or 3 pears, depending on size, and preferably organic

– 2 TBSP cashew butter

– 1 TBSP natural untreated cane sugar

– 2 eggs, whole

How to:

1. Make the pie dough, spread out onto the frame or pie dish of your choice, although I personally think rectangular is best for conveniently layering the pear slices. I have an expendable frame, very handy!  I placed it on top of a baking tray before fitting the pie dough into it. Reserve unbaked pie shell in the refrigerator.

2. Blend together cashew butter, sugar and eggs. Set aside.

(Preheat oven to 210°C / 410°F)

3. Chop off about ½ inch from the pear tops – too small to use in the pie. Don’t throw them away, add them to cook with your morning oatmeal or to a fruit salad. Waste not, want not! Core, peel and cut pears in halves pears. Slice halves from top to bottom.

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4. Place slices on pie dough, sliding them in one half-pear blocks and lather in egg mixture.

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Bake for 45 minutes, covering with foil after half an hour.  Remove from oven and cool on rack.

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I know I will be making a summer version of this pie with nectarines. What about you, dear neighbors?

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