If you have been searching for a dessert that feels both elegant and welcoming, you have found it in this Pear Pie with Gluten Free Pie Crust. It masterfully blends the natural sweetness of ripe pears with the subtle tang of blackberries and the fragrant touch of fresh rosemary, all nestled within a tender, flaky, and completely gluten free pie crust. This pie does not just satisfy your sweet tooth but also introduces layers of texture and flavor that make each bite a celebration. Trust me, once you try this Pear Pie with Gluten Free Pie Crust, it will become a treasured recipe you return to again and again.

Pear Pie with Gluten Free Pie Crust Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pear Pie with Gluten Free Pie Crust has a special role, from the flours that create the perfect crust texture to the fresh herbs and fruits that burst with flavor. The combination is thoughtfully balanced to ensure that every component shines without overpowering the others.

Sugar: Essential for sweetening the filling and enhancing the natural sweetness of the pears.

Fresh rosemary: Adds a unique, aromatic touch that pairs beautifully with the fruit.
California Pinot Noir Grenache or Zinfandel: A red wine that deepens flavor with a velvety richness in the syrup.

Unsalted butter: Provides richness to both the crust and the syrup while ensuring flakiness in the pie.
Cornstarch: Acts as a thickener to give the filling a perfect, luscious consistency.

Ground cinnamon: Adds warmth and spice to complement the pears and berries.
Vanilla extract: Enhances the overall flavor profile with a smooth, sweet undertone.
Kosher salt: Balances sweetness and sharpens flavors.

Pears (Comice, Anjou, or Bartlett): Provides a firm but tender filling with perfect texture.
Blackberries: Introduce bursts of tartness and vibrant color.
Almond flour: Forms the base of the almond paste, adding subtle nuttiness.

Powdered sugar: Sweetens the almond paste delicately without grit.
Egg white: Binds the almond paste for a smooth and pliable texture.
Almond extract: Gives the almond paste an irresistible aroma and flavor.

Tapioca flour, cornstarch, brown rice flour, sorghum flour: These gluten free flours combine for a crust that holds together beautifully and bakes to a golden, crisp finish.
Granulated sugar and raw sugar: Used to sweeten and create a sparkling, crunchy topping.
Xanthan gum: Adds structure to the gluten free crust, ensuring it bakes tender but sturdy.

Cold unsalted butter: Key to a flaky, rich crust texture in this gluten free recipe.
Eggs: Provide moisture, richness, and bonding power to the dough.

How to Make Pear Pie with Gluten Free Pie Crust

Step 1: Prepare the Gluten Free Pie Dough

Start by combining the dry gluten free flours, sugar, salt, and xanthan gum in a food processor. Adding cold butter creates delightful pockets of flakiness as it bakes. Pulse the mixture until coarse crumbs form, then gradually add eggs to bring the dough together. Knead lightly to maintain tenderness before chilling — this rest is crucial for rolling out the dough easily without cracking.

Step 2: Create the Red Wine Syrup

This syrup brings a gorgeous depth to your pie filling. Boil sugar, rosemary, and most of the wine until it reduces to a luscious concentrate, then strain and whisk in butter for silky texture. Combining it with cornstarch thickened wine mixture and spices creates a perfectly balanced syrup that coats the fruit with protected flavor and moisture.

Step 3: Make the Almond Paste

To add an extra layer beneath the fruit, blend almond flour with powdered sugar, egg white, almond extract, and a pinch of sea salt until it forms a malleable paste. This almond paste creates a tender barrier that keeps the bottom crust from getting soggy, while adding a delicious nutty contrast to the fruit filling.

Step 4: Assemble the Pie

Roll one half of your dough into a large circle and ease it into your pie plate. Press in the almond paste disk and chill it in the freezer for firmness. Toss the sliced pears and blackberries in the red wine syrup before pouring them atop the almond layer. Chill again as you prepare the lattice crust ribbons by cutting the remaining dough into strips. Then, weave your lattice pattern carefully over the fruit, trim edges, and crimp for a finished look.

Step 5: Bake to Golden Perfection

Brush the pie with a beaten egg and sprinkle raw sugar over the lattice for sparkle and crunch. Bake at 375°F to set the crust, then lower the temperature and continue baking until the filling is bubbling and the crust turns golden. Cooling the pie thoroughly before slicing allows the filling to set beautifully for clean slices brimming with flavor.

How to Serve Pear Pie with Gluten Free Pie Crust

Garnishes

A scoop of vanilla bean ice cream or a dollop of freshly whipped cream lifts this pie to celebration status. A light sprinkle of toasted sliced almonds adds a delightful crunch that echoes the almond paste inside, enhancing the pie’s nutty notes.

Side Dishes

This pear pie pairs wonderfully with a warm cup of spiced chai tea or a smooth coffee, complementing the pie’s aromatic warmth. For an extra indulgence, serve it alongside a drizzle of crème anglaise or a spoonful of mascarpone cheese for creamy richness.

Creative Ways to Present

Consider serving individual slices atop pretty dessert plates adorned with fresh rosemary sprigs to echo the savory herb in the filling. For a festive touch, add a scattering of fresh blackberries or thin pear slices fanned beside each slice. This makes the dessert not only delicious but visually stunning.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and you might!), cover the pie loosely with plastic wrap or place in an airtight container. It will stay fresh at room temperature for a day or two, or refrigerated for up to four days. The flavors often deepen, making each serving even better.

Freezing

This pie freezes well either before or after baking. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw overnight in the fridge and warm slightly before serving to bring back that freshly baked feel.

Reheating

Reheat slices gently in a 350°F oven for 10 to 15 minutes to refresh the crust’s crispness and warm the filling. Avoid using the microwave, which can make the crust soggy. Warm pie paired with cool cream creates a wonderful contrast.

FAQs

Can I use other fruits instead of pears in this recipe?

Absolutely! While pears give a unique softness and sweetness, apples, peaches, or a mix of berries can be delicious substitutes. Just consider the moisture content and adjust cooking times as needed.

Is xanthan gum necessary in the gluten free pie crust?

Yes, xanthan gum helps bind the gluten free flours together, giving the crust structure and elasticity that mimic traditional dough. Without it, the crust might crumble or lack flakiness.

How long should I let the pie cool before serving?

About four hours is ideal to allow the filling to set completely. This prevents the pie from oozing when sliced and helps the flavors meld beautifully.

Can I make the almond paste in advance?

Definitely! Almond paste is very forgiving and can be made days ahead. Just store it wrapped tightly in plastic in the fridge until ready to use.

What can I substitute for the red wine syrup if I prefer not to use alcohol?

You can make a similar syrup with grape juice or apple juice reduced with rosemary and sugar, creating a non-alcoholic version that still adds lovely depth and complexity.

Final Thoughts

This Pear Pie with Gluten Free Pie Crust is truly a labor of love that pays off with every forkful. Its delicate crust, luscious filling, and aromatic herbal hints make it a standout dessert for any occasion. I encourage you to dive in and try making it yourself — this pie has all the heartwarming qualities you want to share with family and friends, with the added bonus of being gluten free and utterly delicious.