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RECIPE
17 INGREDIENTS14 STEPS4HR 40MIN

Pear Pie

5.0
1 Ratings

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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.
4HR 40MIN
Total Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 2/3 cups
Gluten-Free All-Purpose Flour
3 1/2 Tbsp
Arrowroot Starch
3 Tbsp
Sweet Glutinous Rice Flour
1/2 Tbsp
Xanthan Gum
1 tsp
2/3 cup
Palm Shortening , chilled
1 Tbsp
Egg Replacer
1/2 cup
Cold  Water
9 cups
Pears , sliced, peeled
2 Tbsp
2 Tbsp
Gluten-Free All-Purpose Flour
1/4 tsp
Ground Cinnamon
1/8 tsp
Ground Cloves
1 Tbsp
Non-Dairy Milk
1 Tbsp
Vegetable Shortening , melted
or Vegan Butter

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Nutrition Per Serving

VIEW ALL
CALORIES
601
FAT
23.6 g
PROTEIN
3.5 g
CARBS
96.1 g

Cooking Instructions

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Step 1
In a bowl, whisk together Gluten-Free All-Purpose Flour (250 gram), Arrowroot Starch (30 gram), Sweet Glutinous Rice Flour (30 gram), Xanthan Gum (1 1/2 teaspoon), and Salt (1 teaspoon), until well combined.
Step 2
Add Palm Shortening (2/3 cup) and cut shortening into flour until the mixture resembles coarse meal.
Step 3
Sprinkle mixture with the Water (1/2 cup), mix lightly with a fork and sprinkle in the Egg Replacer (3 teaspoon), mixture and mix lightly with a fork.
Step 4
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.
Step 5
Sprinkle the prepared peeled and sliced Pear (3 pound), with Lemon Juice (2 tablespoon). In a large bowl mix Gluten-Free All-Purpose Flour (2 tablespoon), Granulated Sugar (1/3 cup), Ground Cinnamon (1/4 teaspoon), and Ground Cloves (1/8 teaspoon), together. Add pears and gently toss to coat.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Carefully lift the lattice with the parchment paper and roll it onto the top of the pie.
Step 10
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 (200 degrees C) and return pie to the refrigerator to chill while the oven heats up.
Step 11
Mix together Non-Dairy Milk (1 tablespoon), Granulated Sugar (1 tablespoon), and Vegetable Shortening (1 tablespoon), until well combined. Once oven is preheated, remove pie from refrigerator and brush the crust with the milk glaze.
Step 12
Bake pie for 25 minutes.
Step 13
Reduce the temperature to 350 degrees F (180 degrees C) and continue to bake for another 45 minutes or until the crust is nice and golden.
Step 14
Remove pie from oven and let cool at room temperature for at least 3 hours before serving. Serve and Enjoy!

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Nutrition Per Serving
Calories
601
% Daily Value*
Fat
23.6 g
30%
Saturated Fat
11.1 g
55%
Trans Fat
1.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
96.1 g
35%
Fiber
15.9 g
57%
Sugars
35.5 g
--
Protein
3.5 g
7%
Sodium
523.5 mg
23%
Vitamin D
--
--
Calcium
37.4 mg
3%
Iron
0.9 mg
5%
Potassium
272.6 mg
6%
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