Caramelized Pear, Ginger and Earl Grey Pie

This vegan and gluten-free recipe is the perfect compromise between explosive flavours and inclusive delights! An all-time favourite, Earl Gray is an essential classic in the world of tea. Find it in this Pear Pie recipe revisited in collaboration with Rosalie Chrétien.  Let yourself be seduced by the bewitching scent of bergamot in a decadent blend with the caramelized sugar of pears. For more vegan and gluten-free inspiration, take a look at Les petits plats de Rosalie facebook page.

Ingredients

Crust:

• 2/3 C Brazil nuts + extra chopped ones for the topping
• 2/3 C almond flour
• 1 C all purpose gluten-free flour mix
• 10 pitted medjool dates
• 1 tablespoon vegan honey or maple syrup
• 3 tablespoon coconut oil or vegan butter
• 1 teaspoon ginger powder
• 1 teaspoon crushed Camellia Sinensis Earl Grey
• 3/4 teaspoon salt

Filling:

• juice of 1 lemon
• 3 tablespoon tapioca flour
• 3 diced pears + extra super thin slices for the top
• 1/4 cup candied ginger
• 1 teaspoon vanilla
• 2/3 cup coconut or muscovado sugar
• 1 teaspoon crushed Camellia Sinensis Earl Grey

Preparation

Preheat oven to 350°F. Set a pie plate on the side.

In a food processor or Vitamix, pulse the Brazil nuts first until they are crumbly. Then add all the other ingredients and blend until homogenous but still coarse (you don't want to lose all the texture). Press mixture evenly into the bottom of your pie plate. Bake crust for about 10 minutes or until just golden.

In a saucepan whisk together lemon juice and tapioca flour. Add the rest of the ingredients and mix well. Cook over medium-high heat, stirring occasionally for 10 to 15 minutes (let it thicken).  Cool the filling a little before adding to the baked crust. Top with thin pear slices and chopped Brazil nuts tossed in a little vegan honey or maple syrup. Bake for about 30 minutes or until golden. Bon appetit!