This rustic ‘Mile High Pear Pie’ is flavorful with natural sweetness using honey & coconut sugar, fragrant Ceylon cinnamon, crisp & juicy pears and a flakey, scrumptious, vegan double pie crust using coconut oil – enjoy this recipe on a Fall day after the pear harvest!
Mile High Pear Pie
I have some great news! We found a pear tree on our property. We have been in the house since our first night here on March 13th, 2014; during the first year, the tree did not bear fruit – this year it did!
When I was a child, growing up, my family had a tall, arched pear tree right in our yard (I would love to share a photo of it, if I can find one!) which now, I believe was a Bosc variety (we always referred to it as a Bartlett pear tree, so I am a little confused!). I remember how fun it was to try to get the fruit which often involved “MacGyvered” broom sticks, baskets and some iffy ladders. We would give a branch a gentle shake, try not to get clocked on the head with a pear and let me tell you..to taste a fresh, ripe pear grown right where you live…that’s heaven! Ah, good times 🙂
As you can see, we
as in Eric had to pave a path though some nasty, invasive pricker bushes to get to it. We also have a winding path through the woods to access it but the below route is more direct. There is a creeping vine growing on it which has to be removed. I want to give this pear tree some TLC; I feel so lucky that we have it. I have always wanted to have fruiting trees where I live, I think they are marvelous.
(Above) Eric is holding a feed bucket full of pears and this is just a small amount of the bounty that is still on the tree! I am not a pear expert but definitely a pear lover! Does anyone know what kind of pears these are? We live in Central, NJ if that helps. I have done some research online and they seem similar to the Bartlett or Anjou and within those types, there are probably so many varietals. In color, they are greenish-yellow and become a light yellow when fully ripe. They have a brownish, matte finish on parts of the skin and the skin is firm to the touch, edible but slightly tough. The cores are hard and sometimes grainy. They are crisp, juicy, sweet and flavorful. They maintain their crispiness even after baking (which I think is fantastic texture-wise). I estimate that the tree is about 30+ feet tall.
(Above) You can see this past Saturday was a pear harvest day and the whole family (of 3) was involved. We are all in our Saturday morning, down-home, rolled-out-of-bed, the-hoodie-wearing-family style, you don’t mind, do you? Climbing up ladders and picking pears requires dressing for comfort, for sure. Eric and I did the picking, peeling
mostly Eric and cutting, Margo supervised, directed and inspected the pears for quality and after, I baked the pie. I clearly didn’t get fussy to make the crust look perfect, this pie is homegrown and rustic! It tasted SO good and delicious. We brought it over to dinner at Eric’s Sister’s and everyone enjoyed it. All those apple pies I’ve made in the past and my appreciation for the pear has prepared me well for this Mile High Pear Pie. It’s my new favorite!
Via my Instagram (below): This is a view of my kitchen table right now where I have a bowl of pears with pears literally spilling out of the bowl. I need to make more pear recipes to use all these pears up!
Nutrition Information:Yield: 12
Serving Size: 1
Amount Per Serving:Calories: 450 Total Fat: 22g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 14mg Sodium: 224mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 8g
Specific ingredients I prefer for this recipe:
Cinnamon – Spice Islands Organic Ground Saigon Cinnamon
Sea Salt – Frontier Fine Sea Salt
Organic Vanilla Extract – Simply Organic Pure Vanilla Extract
Tools I used in this recipe:
Rolling Pin (similar to mine), love this type of tapered, wood rolling pin! – J. K. Adams Maple French Rolling Pin
Glass Pie Dish, simple, classic and affordable Pyrex – Pyrex 9.5 x 1.2 inch Bakeware Pie Plate
I didn’t use a pastry mat and it’s not necessary but it would definitely be helpful and you can use it for other recipes – Silicone Pastry Mat
Ceramic Pie Weights – I didn’t use these this time but they are tremendously helpful and come in handy if you intend to bake a lot of pies
Recipe Attribution: I came up with the pear filling recipe myself (I’ve experimented for years with apple pies), trying to tailor it more to these pears I used. For the crust recipe, I really like the crust part of Lynne Rossetto Kasper’s “Pie in the Sky” and my recipe is inspired by her. I like listening to her radio show “The Splendid Table” whenever I get the chance.
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