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Chai Spice Vegan Pear Pie Recipe

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3.9 from 4 reviews

This Chai Spice Vegan Pear Pie features a flaky, buttery vegan crust filled with tender, spiced pears infused with warm chai spices like cinnamon, ginger, allspice, cloves, and cardamom. Perfectly baked to a golden brown and served slightly warm, this dairy-free dessert offers a comforting blend of sweet and aromatic flavors ideal for fall or any cozy occasion.

Ingredients

Pie Crust

  • 3 cups all purpose flour
  • 1 tsp salt (divided as ½ tsp per batch)
  • 1 cup vegan butter, cold (divided as ½ cup per batch)
  • 1/4 cup maple syrup (divided as 2 tbsp per batch)
  • 1/4 cup almond milk (divided as 2 tbsp per batch)
  • 1/2 cup ice water (divided as 4 tbsp per batch)

Pear Filling

  • 5 pears, chopped
  • 1 tbsp coconut oil
  • 1/4 cup cane sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp cardamom
  • Optional for brushing crust: melted vegan butter or coconut oil
  • Additional cane sugar for sprinkling on crust

Instructions

  1. Make the crust: Start by adding 1.5 cups flour and ½ tsp salt to a food processor. With the motor running, add ½ cup cold vegan butter through the top, followed by 2 tbsp maple syrup, 2 tbsp almond milk, and 4 tbsp ice water. Process until the dough forms a ball.
  2. Repeat crust batch: Remove the dough and set aside. Repeat the process with the remaining 1.5 cups flour, ½ tsp salt, ½ cup vegan butter, 2 tbsp maple syrup, 2 tbsp almond milk, and 4 tbsp ice water to make the second batch of dough.
  3. Chill the dough: Divide the dough into two balls—one slightly larger than the other. Wrap them tightly in plastic wrap and refrigerate for 30 minutes to firm up.
  4. Preheat oven: Once ready, preheat your oven to 400°F (204°C).
  5. Cook the filling: Heat coconut oil in a large skillet over medium heat. Add chopped pears, then sprinkle with cane sugar, cinnamon, ground ginger, allspice, ground cloves, and cardamom. Sauté the pears for 5 to 8 minutes until they soften but remain intact. Remove from heat.
  6. Assemble pie: Flour your work surface and roll out the larger dough ball. Transfer it to a greased pie pan, crimping the edges neatly. Pour the spiced pear filling into the crust.
  7. Top crust: Roll out the smaller ball of dough and place it over the filling. Brush the top crust with melted vegan butter or coconut oil and sprinkle lightly with cane sugar.
  8. Bake: Place the pie in the preheated oven and bake for 15 minutes at 400°F, then reduce temperature to 375°F (190°C) and continue baking for 40 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Cool and serve: Transfer the pie to a cooling rack and let it cool for one hour. Serve slightly warm or at room temperature, optionally with vanilla vegan ice cream for a delectable treat.

Notes

  • Using cold vegan butter and ice water helps create a flaky crust.
  • Make sure pears are cooked until soft but not mushy to retain texture.
  • Feel free to substitute almond milk with any other plant-based milk.
  • Allowing the pie to cool improves filling set and makes it easier to cut.
  • This pie can be made with other firm pears such as Bosc or Anjou.
  • Leftovers store well refrigerated for 3-4 days.

Find it online: https://yumntasty.com/chai-spice-vegan-pear-pie-recipe/