Pie has got be one of the greatest foods on earth. Tender and flaky, warm and comforting, filling a pie with pears is just meant to be.
250 g Gluten-Free All-Purpose Flour
30 g Arrowroot Starch
30 g Sweet Glutinous Rice Flour
1 1/2 tsp Xanthan Gum
1 tsp Salt
2/3 cup Palm Shortening
3 tsp Egg Replacer
1/2 cup Ice Water
3 lb Pear
2 Tbsp Lemon Juice
1/3 cup Granulated Sugar
2 Tbsp Gluten-Free All-Purpose Flour
1/4 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1 Tbsp Non-Dairy Milk
1 Tbsp Granulated Sugar
1 Tbsp Vegetable Shortening
In a bowl, whisk together Gluten-Free All-Purpose Flour, Arrowroot Starch, Sweet Glutinous Rice Flour, Xanthan Gum, and Salt, until well combined.
Add Palm Shortening and cut shortening into flour until the mixture resembles coarse meal.
Sprinkle mixture with the Ice Water, mix lightly with a fork and sprinkle in the Egg Replacer, mixture and mix lightly with a fork.
Gently knead the mixture until it just begins to come together. Divide the dough into 2 equal portions, flatten into discs, wrap in plastic wrap and refrigerate for 30 minutes.
Sprinkle the prepared peeled and sliced Pear, with Lemon Juice. In a large bowl mix Gluten-Free All-Purpose Flour, Granulated Sugar, Ground Cinnamon, and Ground Cloves, together. Add pears and gently toss to coat.
On a sheet of lightly floured parchment paper, roll 1 disk of dough into a 10-round and flip the crust into the pie dish, remove parchment and press down with your fingers to fit the crust into the 9-inch pie dish.
Place pie dish into the refrigerator to chill while you prepare the lattice. On a sheet of lightly floured parchment paper, roll the other disc of dough into a 10-inch round, cut into 1-inch strips and create a lattice topping atop the parchment paper.
Once the lattice is complete, remove the pie dish from the refrigerator, fill with the pears, arranging the pears into even layers so that you have a relatively flat surface to place your lattice on.
Carefully lift the lattice with the parchment paper and roll it onto the top of the pie.
Make any necessary adjustments to the lattice and gently press the ends of the lattice onto the bottom pie crust. Preheat oven to 400 degrees F (205 degrees C) and return pie to the refrigerator to chill while the oven heats up.
Mix together Non-Dairy Milk, Granulated Sugar, and Vegetable Shortening, until well combined. Once oven is preheated, remove pie from refrigerator and brush the crust with the milk glaze.
Bake pie for 25 minutes.
Reduce the temperature to 350 degrees F (175 degrees C) and continue to bake for another 45 minutes or until the crust is nice and golden.
Remove pie from oven and let cool at room temperature for at least 3 hours before serving. Serve and Enjoy!