Spicy Apple-Pear Pie

Autumn spells pie season to me. You can just smell the earthy spices and sweet fruit melting together in the oven, encased in a warm, flaky crust. Tree fruit, like apples and pears, are at their peak during late summer and autumn and provide us with a delicate, sweet, relaxing nature. Cooking them, especially baking, gentles the effect of their sugars on the bloodstream, creating a dessert that satisfies without making a mess of your blood chemistry.

 

Makes 8 to 10 servings

 

Ingredient List: 

Double-Crust Pastry

2½ cups whole wheat pastry or sprouted whole wheat flour

½ cup avocado or extra-virgin olive oil

1/8 teaspoon sea salt

About 4 tablespoons chilled spring or filtered water

 

Filling

3-4 medium-sized ripe pears, peeled, cored, and thinly sliced

3-4 medium-sized apples, peeled, cored, and thinly sliced

¼ cup Suzanne’s Specialties brown rice syrup

2-3 tablespoons avocado or extra-virgin olive oil

3 tablespoons arrowroot

1 teaspoon ground ginger

Grated zest and juice of 1 lemon

Generous pinch each: ground cloves, ground nutmeg, and ground allspice

 

 

 

Step By Step Instructions: 

Make the pastry: Place a rack in the center of oven, and preheat oven to 325F (175C).

 

Using a fork, 2 knives or a pastry blender, combine flour, oil, and salt  until the texture of wet sand. Slowly stir in enough water so the dough just gathers into a ball. Cover, and set aside 5 minutes to relax the gluten.

 

Divide the dough in half, then roll each piece between 2 sheets of parchment paper or on a dry, lightly floured work surface into a 10-inch circle. Gently fit 1 circle into a 9-inch pie plate. Pierce in several places with a fork.

 

Make the filling: Combine the pears, apples, brown rice syrup, oil, arrowroot powder, ginger, lemon zest and juice, cloves, nutmeg, and allspice in a large bowl.

 

Spoon the filling into the pie shell, mounding the fruit in the center.

 

Gently place the remaining dough circle on top of the filling. Roll the edge of bottom crust up over the top crust and press edges together to seal. Roll to the edge of the pan, and crimp decoratively to seal. Pierce the top crust in several places to allow steam to escape.

 

Bake for 45 to 60 minutes, or until filling is bubbling and crust is golden brown. Cool for 10-15 minutes before slicing; longer is better so the filling sets up, as long as an hour. This will keep, in a tightly sealed container or tightly wrapped, for about 2 days.