I've wanted to convert this recipe for over a year. Finally, it's done! This is another tattered recipe I got from a friend of a friend many years ago. As far as favorite pear pies go, this is neck and neck with spiced pear pie. I especially love this no-roll pie crust - it's not crumbly in the least and holds up well in the transfer from pie plate to serving plate. And it behaves nicely too...I'm not sure how to describe the feel of it, but way the edges roll and flute make me happy. The filling is good too, it tastes far richer than it really is...this pie is a treat all around. And this ends this year's string of pear recipes!
1/2 cup Earth Balance margarine or shortening/ghee blend
1 egg, beaten
1 1/3 cup All Purpose GF flour blend
6 ripe Bartlett pears
3/4 cup sugar
2 tbsp. melted coconut oil
2 tbsp. coconut milk
1 tsp. vanilla extract
3 tbsp. All Purpose GF flour blend
Preheat oven to 425 degrees.
For the crust, cut the margarine into the flour with a pastry blender until the mixture resembles fine meal. Add the egg and mix until well-blended. Reserve 1/2 cup of the crust. Pat the remaining crust into a pie plate, flute the ends as desired. Set aside.
For the filling, peel, quarter and core the pears. Slice each quarter into thirds. Arrange pear slices in the pie plate, overlapping slightly. Set aside.
In a medium bowl, beat the eggs until thick and lemon-colored. Beat in the sugar. Add the coconut oil, coconut milk, vanilla and flour, blending well. Pour mixture over the pears in the pie plate. Take the reserved crust and crumble over top of the pears.
Bake the pie in the preheated oven for 15 minutes. Reduce the oven temperature to 400 degrees and bake another 25 minutes until the filling is set and the crust is lightly browned. Let cool and serve pie at room temperature.