This Chai Spice Vegan Pear Pie features a flaky, buttery vegan crust filled with tender pears infused with warm chai spices. Perfectly spiced and subtly sweetened, this comforting dessert is ideal for cozy gatherings and pairs beautifully with vegan vanilla ice cream.
Total Time:1 hour 35 minutes
Yield:8 servings
Ingredients
For the crust:
3 cups all purpose flour
1 tsp salt
1 cup vegan butter, cold
1/4 cup maple syrup
1/4 cup almond milk
1/2 cup ice water
For the filling:
5 pears, chopped
1 tbsp coconut oil
1/4 cup cane sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp all spice
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp cardamom
Instructions
Make the crust: Start by making the crust using a food processor in two batches. In the first batch, add 1.5 cups flour and 1/2 tsp salt to the processor. With the motor running, add 1/2 cup vegan butter, then 2 tbsp maple syrup, 2 tbsp almond milk, and 4 tbsp ice water. Once the dough forms a ball, remove it and set aside. Repeat with the remaining ingredients to make the second batch.
Chill the dough: Divide the combined dough into two balls, one slightly larger than the other. Wrap them tightly in plastic wrap and refrigerate for 30 minutes to firm up.
Preheat the oven: After chilling, preheat the oven to 400 degrees Fahrenheit.
Prepare the filling: Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the chopped pears, then sprinkle with 1/4 cup cane sugar and all the spices: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp all spice, 1/4 tsp nutmeg, 1/8 tsp ground cloves, and 1/8 tsp cardamom. Cook for 5 to 8 minutes until the pears are soft but not mushy. Remove skillet from heat.
Assemble the pie: Flour your work surface and roll out the larger ball of dough. Transfer it carefully into a greased pie pan and crimp the edges. Pour the pear filling evenly into the crust.
Top crust: Roll out the second dough ball to form the top crust. Brush it with melted coconut oil (or vegan butter) and sprinkle a little cane sugar on top. Place the top crust over the filling and seal the edges.
Bake the pie: Bake the pie at 400 degrees Fahrenheit for 15 minutes, then reduce the oven temperature to 375 degrees and bake for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool before serving: Transfer the pie to a cooling rack and allow it to cool for 1 hour. Serve slightly warm or at room temperature with vegan vanilla ice cream if desired. Enjoy!
Notes
Use ripe but firm pears to avoid a mushy filling.
If you don’t have a food processor, you can make the crust by hand using a pastry cutter or your fingers, keeping the butter cold.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for pie crusts.
Chilling the dough helps prevent shrinking and creates a flakier crust.
You can substitute maple syrup with agave nectar or brown rice syrup if preferred.
Letting the pie cool completely before cutting helps the filling set and prevents it from oozing out.
Brush the crust with melted coconut oil or vegan butter to enhance browning and add flavor.
