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Pear Pie with Gluten Free Pie Crust Recipe

Pear Pie with Gluten Free Pie Crust Recipe
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★★★★★

4.9 from 19 reviews

A delightful Pear Pie with a gluten-free pie crust, featuring a rich almond paste layer and a vibrant filling of fresh pears and blackberries with a fragrant red wine rosemary syrup. This elegant dessert is perfect for special occasions or whenever you want to impress with a sophisticated gluten-free treat.

Ingredients

Scale

For the filling

  • ¾ cup sugar
  • 2 tablespoons chopped fresh rosemary
  • 1¾ cups California Pinot Noir, Grenache, or Zinfandel, divided
  • 2 tablespoons unsalted butter, cut into pieces
  • 5 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 pounds firm but ripe pears such as Comice, Anjou, or Bartlett, peeled, cored, thinly sliced
  • 1 pint blackberries

For the almond paste

  • 1 ¾ cups almond flour, finely ground
  • 1 ½ cups powdered sugar
  • 1 egg white
  • 1 ½ teaspoons almond extract
  • Pinch of sea salt

For the gluten free pie crust

  • ¾ cup plus 2 tablespoons tapioca flour
  • ¾ cup cornstarch
  • ¼ cup plus 2 tablespoons brown rice flour, plus more for dusting
  • ¼ cup sorghum flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon sea salt
  • 1½ teaspoons xanthan gum
  • 1 cup cold unsalted butter, diced (2 sticks or 16 tablespoons)
  • 4 large eggs, divided
  • 3 tablespoons raw sugar

Instructions

  1. Make the pie crust: Add tapioca flour, cornstarch, brown rice flour, sorghum flour, sugar, salt, and xanthan gum to a food processor fitted with the steel blade. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Add 3 eggs one at a time, pulsing just until dough comes together. Turn out onto a rice flour-dusted surface, knead gently, divide in half, form disks, wrap, and refrigerate for 2 hours or up to 2 days.
  2. Prepare the red wine syrup: In a saucepan, bring granulated sugar, rosemary, and 1½ cups wine to a boil. Stir occasionally and cook until reduced to about ⅔ cup (about 10 minutes). Strain syrup through fine mesh sieve. Whisk in butter gradually until smooth.
  3. Thicken syrup: Whisk cornstarch, cinnamon, and remaining ¼ cup wine in a small pan over medium heat. Cook for about 1 minute until thickened, whisking constantly. Slowly add strained syrup, whisk until smooth. Stir in vanilla and salt, then chill until cool, about 30 minutes.
  4. Make the almond paste: Combine almond flour and powdered sugar briefly in food processor or stand mixer. Add egg white, salt, and almond extract, processing until mixture forms a malleable ball. Shape into a log or round, wrap in plastic, and refrigerate until use.
  5. Preheat oven: Set oven to 375°F (190°C).
  6. Assemble pie base: Roll one disk of pie dough into a 14-inch round, transfer carefully to a 9-inch pie plate without stretching. Trim edges to leave 1-inch overhang and fold over.
  7. Add almond paste layer: Cut almond paste log in half. Roll one half into a 6-inch circle and place it on bottom of the pie crust in the pan. Freeze the pie plate to set.
  8. Prepare filling: In a large bowl, combine sliced pears and blackberries. Drizzle cooled wine syrup over fruit and toss to coat. Pour filling into pie crust. Refrigerate while preparing lattice.
  9. Make lattice topping: Roll second dough disk into an 11×11 inch rectangle. Cut into 1-inch strips. Remove pie from fridge and lay strips parallel over pie with about 1-inch gaps between strips. Weave perpendicular strips over and under to form lattice.
  10. Finish crust edges: Trim lattice and bottom crust edges, press together and crimp using knuckle technique for a decorative edge.
  11. Prepare for baking: Beat remaining egg and brush over lattice. Sprinkle raw sugar on top. Place pie on rimmed baking sheet.
  12. Bake pie: Bake at 375°F for 30 minutes. Reduce oven to 350°F, rotate pie, cover with foil if needed, and bake for 60–75 minutes until juices bubble and crust is golden brown.
  13. Cool pie: Transfer pie to wire rack and cool for at least 4 hours before slicing to allow filling to set.

Notes

  • This pie can be made ahead by preparing the almond paste and gluten-free crust several days in advance.
  • Use ripe but firm pears for best texture and flavor.
  • Ensure dough and almond paste are chilled well before assembling for easier handling.
  • Use a wine you enjoy drinking, as it imparts significant flavor to the syrup and filling.
  • The lattice crust adds a beautiful presentation and allows juices to thicken properly in the oven.

Nutrition

Keywords: Pear Pie, Gluten Free Pie Crust, Almond Paste, Blackberry, Red Wine Syrup, Gluten Free Dessert

Find it online: https://lucabites.com/pear-pie-with-gluten-free-pie-crust-recipe/