Beautiful, refined and subtly spicy… is that? you or this recipe?! It’s definitely both. This ginger pear pie is the show stopping fall dessert you’ve been waiting for, and it’s much easier than it looks!
Only 10 ingredients needed for this elegant vegan and gluten free masterpiece! It’s a unique treat that’s perfect for your holiday table, and it wouldn’t say no to a scoop of ice cream. Let’s bake, friends!
This STUNNER starts with the crust. You cut vegan butter into a mix of gluten-free flours and ground chia seeds. The sorghum flour provides a sweet and neutral taste, brown rice flour provides structure, tapioca flour keeps it airy and ground chia seeds provide binding.
Then we add a little water, which makes it a kneadable dough. It is ready to cool quickly in the fridge to maximize crust flaking.
While the dough is cooling, prepare the pears by thinly slicing each quarter and holding the slices together in groups (to make it pretty!).
When the dough has cooled, we roll it out, put it in a pie pan and sprinkle with brown sugar and ground ginger. This forms the basis for a sweet and spicy sauce!
Then it’s time to unleash your inner artist and start arranging the pears. There is no set way to organize them, but try not to leave any gaps. As soon as you pear artist is complete, drizzle with lemon juice, add remaining ginger and brown sugar, and sprinkle with vegan butter slices.
The oven does the rest of the work! The pears are cooked in the oven soft, caramelized and covered with a juicy sweetness. And the crust? Flaky, golden brown perfection!
We hope you enjoy this pear tart! To be:
& So impressive!
Serve it on its own or top with vegan vanilla ice cream (our favorite!) or coconut whipped cream.
More delicious pear recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 8 (slices)
- 1 cup sorghum flour*
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour (also called tapioca starch)
- 1 Tablespoon ground chia seeds*
- 1/2 teaspoon sea salt
- 10 Tablespoon cold vegan butter, cut into cubes (we used Miyokos)
- 4-6 Tablespoon water
- 3 medium pears (ripe but still a little firm)
- 1/2 cup Brown sugar
- 2 teaspoon ground ginger powder
- 3 Tablespoon lemon juice (1 medium lemon yields ~3 tablespoons or 45 ml)
- 2 Tablespoon cold vegan butter, thinly sliced (we used Miyokos)
In a medium mixing bowl, combine the sorghum flour, brown rice flour, tapioca flour, ground chia seeds, and salt. Beat until well combined. Then add the diced vegan butter and break the butter into the flour mixture using a pastry cutter, fork or clean hands. The texture should look gritty, with no lumps of butter larger than a pea. Add the smaller amount of water and stir. At this point, the dough should hold together when squeezed – if it doesn’t, add more water 1 tablespoon at a time until the dough starts to come together. Turn the dough out onto a piece of parchment or wax paper and shape it into a flat disk. Place in the fridge for 20-30 minutes.
Meanwhile, prepare your pears by quartering, cored and then evenly slicing lengthwise into very thin (1/16”-1/8”) slices. Try to keep the slices of each quarter together so it still looks like a uniform quarter when you’re done cutting (see photo). This is useful when arranging your pears.
In a small mixing bowl, combine the brown sugar and ginger powder. Put aside.
After cooling the dough, preheat the oven to 400 degrees F (204 C). Prepare a 9-10 inch tart pan by lightly greasing the pan with vegan butter (or use a non-stick springform pan for convenience). Remove the dough from the refrigerator and sprinkle a clean work surface with sorghum or brown rice flour. Roll out the dough into an even circle (about 12 inches in diameter) and work quickly. To transfer your crust, roll it gently on your rolling pin and roll it out into the pie pan, or flip it quickly (and confidently!) in the pan. Press the dough into the sides of the pie shell and seal any holes or tears with your fingers. Trim off excess dough with a paring knife.
On the bottom of the prepared pie pan, add about 2/3 of the brown sugar and ginger mixture, reserving the rest for the top of the pie. Use your hands to evenly distribute the sugar and spices. Then place each sliced pear quarter on top of the rind, fanning them out so that they flare out slightly. Repeat with the remaining pear quarters. There is no set way to do this, just go with the pear shape and try not to leave any gaps. You can definitely overlap them! Drizzle the lemon juice over the pears, sprinkle with the remaining brown sugar and ginger, and sprinkle with 2 tablespoons of sliced vegan butter.
Cover the pie with foil, place on a baking sheet (just in case, to catch any drips) and bake for 25 minutes. Remove the foil and bake for an additional 28-35 minutes, until the crust is a dark golden brown and the pears are extremely tender when tested with a knife.
Remove from oven and let cool for at least 25 minutes before serving to allow the juices to set. Carefully remove the cake, cut into slices and enjoy! Delicious garnished with vanilla ice cream or coconut whipped cream.
Leftovers will keep covered at room temperature for 1 day or in the refrigerator for 2-3 days. Not freezer friendly.
*The closest sub for sorghum flour is oat flour, but we haven’t tested it in this recipe.
* We find that ground chia is slightly more absorbent and binds better than ground flax, but flaxseed flour could work in place of ground chia seeds in this recipe. Let us know in the comments if you try it!
*Coconut sugar works Okay instead of brown sugar, but it’s less caramel-like and slightly sour.
*Nutritional information is a rough estimate.
*Loosely adapted from epicurious.
Portion: 1 paste Calories: 332 Carbohydrates: 45.9 g Egg white: 2.5 g Fat: 16.2 g Saturated fat: 12.2 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.3 g trans fat: 0 g cholesterol: 0 mg Sodium: 166 mg Potassium: 185 mg Fiber: 4 g Sugar: 15.8 g Vitamin A: 18 IU Vitamin C: 5.2 mg Calcium: 24 mg Iron: 1.2 mg