Ginger Pear Pie

Again, as stated along with the recipe for THE Apple Pie, my inclusion of this recipe is not to say that pie is considered a “health food” in my book.  Still, if you’re going to properly and appropriately fill your “pie whole,” it might as well and better be upgraded and worth every second.


For the Filling:

7-9 medium pears (Bartlett or Anjou recommended), cored, peeled and sliced in ¼ inch thick slices)

1/2 Cup Organic Evaporated Cane Sugar

1/2 Cup Organic Light Brown Sugar

1/2 Tsp Ground Ginger

1/4 Teaspoon Ground Cardamom

1/4 Teaspoon Nutmeg

1/4 Teaspoon Cinnamon

1/3 Cup Organic Whole Wheat Pastry Flour

For the Crust:

*You may substitute for your favorite pie pastry for two 9 inch crusts but let me assure you, they simply don’t hold a candle to the real deal.

2 Cups Organic Whole Wheat Pastry Flour or Organic Unbleached All-Purpose

1 Teaspoon Salt

3/4 Cup Coconut Oil at room temp or slightly cooler (it should be in a solid state)

1/4 Cup Ice Cold Water (if making with W.W. Pastry Flour, add 2 tablespoons)

Turbinado Sugar, to garnish (optional)


Preheat Oven to 375°F.

For the Filling:

Slice pears and place in a gallon-sized Ziploc bag or large mixing bowl.  Mix remaining filling ingredients in a bowl on the side until combined.  Pour over pears and toss to coat.

For the Crust:

Mix flour and salt to combine.  Add coconut oil and mix in with your fingers or a pastry blade until crumbly.  Flour should have little pea-sized balls.  DO NOT OVERWORK IT!  Those little balls of oil that aren’t so thoroughly mixed in are what is going to make the crust flaky!

Add water and just mix to combine.  Check your mix by pressing some together in your hand.  If it just crumbles, add more water, a tablespoon at a time.  If it sticks together, you’re good to go!

Divide mix into two parts to form top & bottom crust.  Place first half on a silicon mat or a large sheet of wax paper.  Use your hands to gently press it into a large, flattened round.  (This will make it easier to get started with your rolling.)  Place another sheet of wax paper or a large piece of Saran on top of your dough.

Using a rolling pin, roll your crust out, working from the center and rotating your pin as needed to make a large, thin, even crust.

Remove wax paper from the top and carefully lift the crust with the wax paper on the bottom.

Gently flip your crust into your pie pan, centering as best as you can.  Don’t worry if you get a tear.  You can easily mend this with your fingers.  Also, don’t worry if you have extra hanging over the edge.  This is easily cleaned up after the top crust is added and you are pinching it shut.

Repeat process for top crust.

Assembly & Baking

Pour filling into bottom crust.  Use your hands or a spoon to softly move the fruit around so you don’t have and pointed ends sticking up.  I like to cup my hands over it and gently press it in.

Carefully transfer the top crust over the pie.  Gently press it down around the fruit and pinch the edges of the top and bottom together to seal the pie and form a nice crust.  Don’t worry if its not “perfect.”

Cover the edge with a pie crust cover/ring or make your own with aluminum foil.  To do this, take a sheet of foil large enough to cover the pie and fold it into quarters.  About two inches in, make a rounded cut from one side to the other.  Open your foil, place it over your pie and press it into the pie pan to keep it in place.  Don’t squish your crust!

Bake at 375°F for 45 minutes.  Remove the foil, sprinkle with turbinado sugar just to garnish and bake for an additional 15 minutes.

Allow to cool at least 45-60 minutes before serving.  The longer the cool time, the better the pie.  If you can make it the day before and let it spend the night in the fridge, that’s perfect.

DO NOT cover while it’s warm!  This can make it sweat and ruin the crust.  In fact, we don’t even cover these to refrigerate.


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