Ingredients
Equipment
Method
Prepare the Double Pie Crust
- Combine the dry ingredients. In a large bowl, whisk together the gluten-free flour, coconut sugar, salt, and psyllium husk powder, if needed.
- Cut in the butter. Add the cold vegan butter and work it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Keeping small butter pieces helps create a tender, flaky pastry.
- Bring the dough together. Stir the apple cider vinegar into 10 tablespoons ice-cold water. Add gradually to the flour mixture, mixing gently until the dough begins to hold together. Add remaining water, 1 tablespoon at a time, only if necessary. The dough should hold together when pressed without becoming wet or sticky.
- Chill the dough. Divide into two portions for each pie, making one slightly larger for the bottom crust. Shape into disks, wrap, and refrigerate for at least 30 minutes.
Prepare the Pearberry Filling
- Prepare the pears. Peel, core, and slice the pears approximately ¼ inch thick. Choose fruit that is firm but not rock-hard. The slices should soften during baking while retaining their shape, giving the filling its lovely apple-pie-like texture.
- Combine the filling. Place the pears in a large bowl with the berries, coconut sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Gently toss until the fruit is evenly coated. If using frozen berries, keep them frozen until mixing and handle gently to avoid crushing.
Assemble the Pie
- Preheat the oven. Set the oven to 425°F (220°C), with a rack in the lower third.
- Roll the bottom crust. Place the larger dough disk between two sheets of parchment paper and roll into a circle approximately 12–13 inches wide. Remove the top parchment and carefully transfer the dough into a 9-inch deep-dish pie plate, using the lower parchment to support it. Gently press into place and patch any cracks.
- Add the filling. Spoon the pearberry mixture into the prepared pastry, spreading the fruit evenly and mounding it slightly in the center. Include the cornstarch and juices remaining in the bowl.
- Prepare the top crust. Roll the second dough disk between parchment sheets into an approximately 11–12-inch circle. Carefully position over the fruit. Trim excess dough, seal the edges, and crimp gently. Cut 5–6 small slits in the top to allow steam to escape.
- Finish the pastry. Lightly brush the top crust with almond milk and sprinkle evenly with coconut sugar. Refrigerate the assembled pie for 15 minutes to firm the pastry before baking.
Bake the Pearberry Pie
- Begin baking. Place the pie on a rimmed baking sheet and bake at 425°F (220°C) for 20 minutes.
- Reduce the heat. Lower the oven temperature to 375°F (190°C) and continue baking for approximately 45–60 minutes, until the crust is golden and thickened fruit juices are visibly bubbling through the center vents. If using frozen berries, allow approximately 10– 15 additional minutes as needed. Cover the edges loosely with foil if they brown too quickly.
- Cool before slicing. Transfer the pie to a wire rack and let cool for at least 3 hours. This resting time allows the bubbling filling to thicken and settle, giving you slices that hold together beautifully instead of spilling onto the plate.
- Serve and enjoy. Slice and serve at room temperature or gently warmed. A spoonful of vegan vanilla ice cream or a little coconut whipped cream is especially delicious alongside the warm spices and sweet-tart fruit.
Nutrition
Notes
Choosing the Best Pears: Bosc pears hold their shape beautifully during baking. Firm Bartlett pears also work, but very ripe Bartlett pears can become overly soft. For a more traditional apple-pie texture, replace some or all of the pears with Granny Smith or Honeycrisp apples.
Fresh or Frozen Berries: Both work beautifully. Add frozen berries directly from the freezer and use the cornstarch amount listed for frozen berries to accommodate additional released juice.
Berry Combinations: Try 1 cup blackberries, 1/2 cup raspberries and 1/2 cup blueberries for a balance of deep flavor, lively tartness and mellow sweetness.
Preventing a Soggy Bottom: Choose a metal pie plate if available, bake in the lower part of the oven, and look for thick juices bubbling from the center vents before removing the pie.
Working with Gluten-Free Pastry: Roll between parchment sheets and keep the pastry cool. Press small cracks closed or patch with extra dough; if too firm to roll, let it soften briefly.
Beautiful Pastry Finish: Finely ground coconut sugar makes a more even coating. Brush lightly with almond milk before sprinkling.
Make Ahead: Prepare the pastry up to 2 days ahead and keep refrigerated, or freeze well wrapped for up to 2 months; thaw overnight in the refrigerator.
Storage: Refrigerate cooled leftover pie, covered, for up to 4 days. Reheat individual slices at 300°F (150°C) for 10–15 minutes if desired.
Scaling: Scaled amounts make additional pies of the original size, rather than one deeper pie. Use the same 9-inch deep-dish pie plates and divide the pastry into a top and bottom portion for each pie. Keep the stated pastry thickness and oven temperatures, and judge each pie by its golden crust and thick juices bubbling through the center vents.
Nutrition Estimate: Values are estimated per one of eight slices, using a generic gluten-free flour blend, soy buttery spread and mixed berries; the psyllium is included for the binder-free flour option. Optional ice cream, coconut whipped cream, extra sugar and the additional starch for frozen berries are not included. Flour, butter and fruit choices can change the estimate. Check packaged ingredients for gluten and relevant allergens.
