Chai Spice Vegan Pear Pie (Print Version)
# Ingredients:
→ For the vegan pie crust
01 -
3 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1 cup vegan butter, cold and cubed
04 -
¼ cup maple syrup
05 -
¼ cup almond milk
06 -
½ cup ice water
→ For the chai spice pear filling
07 -
5 pears, cored and chopped
08 -
1 tablespoon coconut oil
09 -
¼ cup cane sugar
10 -
1 teaspoon cinnamon
11 -
½ teaspoon ground ginger
12 -
¼ teaspoon all spice
13 -
¼ teaspoon ground nutmeg
14 -
⅛ teaspoon ground cloves
15 -
⅛ teaspoon cardamom
→ For the topping
16 -
1 tablespoon melted vegan butter or coconut oil (for brushing)
17 -
1 tablespoon cane sugar (for sprinkling)
18 -
Vegan vanilla ice cream (optional, for serving)
# Instructions:
01 -
Add 1½ cups of all-purpose flour and ½ teaspoon salt to a food processor. With the motor running, add ½ cup of cold cubed vegan butter through the feed tube. Follow with 2 tablespoons maple syrup, 2 tablespoons almond milk, and 4 tablespoons ice water. Process until the dough comes together in a ball. Remove and set aside.
02 -
Repeat the exact same process with the remaining crust ingredients: 1½ cups flour, ½ teaspoon salt, ½ cup vegan butter, 2 tablespoons maple syrup, 2 tablespoons almond milk, and 4 tablespoons ice water. Process until a second ball of dough forms.
03 -
Divide the dough into two separate balls, making one slightly larger than the other (the larger will be your bottom crust). Wrap each ball in plastic wrap and refrigerate for 30 minutes to firm up the dough and make it easier to roll out.
04 -
When the dough chilling time is almost up, preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie pan.
05 -
Heat coconut oil in a large skillet over medium heat. Add the chopped pears to the skillet. In a small bowl, mix together the cane sugar, cinnamon, ginger, all spice, nutmeg, cloves, and cardamom, then sprinkle this spice mixture over the pears. Cook for 5-8 minutes, stirring occasionally, until the pears are soft but still hold their shape. Remove from heat and let cool slightly.
06 -
On a well-floured surface, roll out the larger ball of dough into a circle about 12 inches in diameter and about ⅛-inch thick. Carefully transfer it to your greased pie pan. Gently press the dough into the pan and trim any excess, leaving about ½-inch overhang. Crimp or fold the edges as desired.
07 -
Pour the slightly cooled pear filling into the bottom crust, spreading it evenly.
08 -
Roll out the second (smaller) ball of dough to about ⅛-inch thickness. You can either make a full top crust with a few slits cut for steam, or create a lattice pattern by cutting strips and weaving them over the filling. Place the top crust over the filling and seal the edges by pressing together with the bottom crust.
09 -
Brush the top crust with melted vegan butter or coconut oil for shine, then sprinkle with a little cane sugar for sparkle and extra sweetness.
10 -
Place the pie in the preheated oven and bake for 15 minutes at 400°F. Then reduce the heat to 375°F (190°C) and continue baking for another 40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with strips of aluminum foil or a pie shield.
11 -
Transfer the pie to a cooling rack and let it cool for at least 1 hour before slicing. This allows the filling to set up properly. Serve slightly warm or at room temperature with a scoop of vegan vanilla ice cream if desired.
# Notes:
01 -
For best results, make sure your vegan butter is very cold before making the crust.
02 -
If you don't love chai spices, you can simply use 1 teaspoon of cinnamon and omit the other spices.
03 -
Firm, ripe pears like Bosc or Anjou work best for this pie as they hold their shape when cooked.
04 -
The pie will keep at room temperature, loosely covered, for up to 2 days, or refrigerated for up to 5 days.