Honey Pistachio Pear Pie

In Bake, Breakfast, Gluten-free, Pie on January 22, 2015 at 2:30 am


For the pie dough, sift together:

  • 1 cup of rice flour
  • 1/2 cup of oat flour
  • 4 tablespoons of tapioca
  • 5 tablespoons of potato starch
  • 1/8 teaspoon of salt
  • 1 tablespoon of coconut sugar
  • 3 teaspoons of baking powder

  • Make a well in the middle of the flour and add:

  • 2 tablespoons of sunflower oil
  • 2 tablespoons of dairy-free condensed milk

  • Cut the liquid into the flour with a pastry cutter or a fork till the dough resembles bread crumbs.

    Have 3/4 cup of cold water ready and add it to the dough one tablespoon at a time till you get your desired texture.

    Dust your work surface with flour then gently knead the dough into a rectangle then fold the way you would a puff pastry. Knead again but do not overwork it.

    Fold the dough again like a puff pastry (3 folds, shape of a rectangle) then divide the dough in half. Dust the insides of a zip lock lightly with potato starch then put one half of the dough in. Seal and pop in the fridge for later use.

    Divide the other half into 2. Knead each dough into a square. Put half a peeled and cored pear in the middle of each one, then fold the dough around the bottom of the pear halves like a skirt.

    Place the pies in a lined baking tin. Cover with honey wash (a blend of 1 tablespoon honey and 1 tablespoon water). Lightly powder the exposed top of the pear halves with mascovado sugar.

    Bake in a preheated oven for 30 to 35 minutes at 150ºC.

    Optional:If you have a cooking torch, brown the tops of the pies after taking them out of the oven. Take the proper safety precautions. Don’t blast the pies with blue flame while they are still sitting on the parchment paper. Put the pies on a heat-resistant surface when you do this.

    Drizzle each pie lightly with raw honey and top with pistachio and a little dark cocoa powder. Serve immediately.



    Choco-coconut Cashew Tarts

    Using some of the leftover pie dough, I made gluten-free tarts to go with my coffee. The dough was malleable enough to shape into shallow shells.

    For the filling, I combined 1/4 cup dessicated coconuts, 1/4 cup dark chocolate shavings, and 2 tablespoons of dairy-free condensed milk. Scoop the filling inside the dough shells and top with crushed cashews.

    Place the tarts in a lined baking tin and bake in a preheated oven for 35 minutes at 150ºC.




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