Have you had a pear pie before? Apple pies might get all the attention but don’t overlook pear pie. This gluten-free pear pie recipe is one of my family’s all-time favorites. And this has always been a hit when I’ve shared it with others. I’ve been asked several times if this was an apple pie and they are surprised when they learn that it’s pear pie. It’s delicious served warm but it’s even better served cold!
It’s also dairy-free. The original recipe called for sour cream so to make it dairy-free I used unsweetened vanilla coconut yogurt by So Delicious. It creates the same texture and tangy taste that the sour cream makes.
Use my easy to make gluten-free and dairy-free pie crust recipe for this pie for a perfect combination.
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How to Make Gluten-Free Pear Pie
Make 1 gluten-free pie crust and have it chilled per instructions.
Preheat oven to 350°.
Drain pears and take each piece of pear and slice in half to make a thinner slice.
Mix coconut yogurt, sugar, beaten egg, gluten-free flour mix, vanilla, and a pinch of salt together in a medium bowl. Gently stir in pears. Pour mixture into prepared pie crust.
Bake for 25 minutes on lowest rack.
While the pie is baking mix together the streusel ingredients in a small bowl.
Remove pie from oven after 25 minutes and sprinkle the streusel topping evenly over the pie. Return to oven.
Bake another 30 minutes. Turn the pie occasionally if you have any hot areas in your oven to help pie crust brown evenly.
How to Serve This Pear Pie
Serve warm or cold. It’s especially good cold.
If serving warm wait at least an hour before cutting or if serving cold let it completely cool and then chill in the refrigerator.
Store pear pie in the refrigerator. Should keep for 3-4 days.
More Gluten-Free and Dairy-Free Desserts:
Easy Gluten-Free Peach Cobbler
Gluten-Free Blueberry Cobbler
Delicious Bread Pudding
Gluten-Free Apple Crisp
Gluten-Free Peach Pie
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PinDescription
A delicious creamy pear pie with a streusel topping that will quickly become a family favorite. Best served cold. Gluten-free & Dairy-free.
Ingredients
1 unbaked gluten-free pie crust
3 15 oz canned pears (gluten-free) drained
1 cup unsweetened vanilla coconut yogurt (So Delicious Brand)
1/2 cup sugar
1 egg, beaten
1 tablespoon gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon vanilla
dash of salt
Streusel topping:
1/2 cup sugar
1/3 cup gluten-free flour mix (Better Batter Gluten-Free Flour)
1/4 cup buttery spread (Smart Balance or Earth Balance)
Instructions
Make 1 gluten-free pie crust and have it chilled per instructions.
Preheat oven to 350°.
Drain pears and take each piece of pear and slice in half to make a thinner slice.
Mix coconut yogurt, sugar, beaten egg, flour, vanilla, and a pinch of salt together in a medium bowl. Gently stir in pears. Pour mixture into prepared pie crust.
Bake for 25 minutes on lowest rack.
While the pie is baking mix together the streusel ingredients in a small bowl.
Remove pie from oven after 25 minutes and sprinkle the streusel topping evenly over the pie. Return to oven.
Bake another 30 minutes. Turn the pie occasionally if you have any hot areas in your oven to help pie crust brown evenly.
Serve warm or cold.
If serving warm wait at least an hour before cutting or if serving cold let it completely cool and then chill in the refrigerator.
Store pear pie in the refrigerator.
Keywords: gluten-free pear pie, pear pie desserts, gluten-free and dairy-free pie
Suzanne says
August 1, 2019 at 4:57 pmThis looks so good! Can you use this base for other fruit pie recipes?
MamaShire says
August 1, 2019 at 10:51 pmI haven’t tried it with other fruits yet, but I definitely want to try it. Let me know if you try it too!
Vanessa says
August 1, 2019 at 4:58 pmThanks for sharing! Does it keep long?
MamaShire says
August 1, 2019 at 10:51 pmIt will keep in the refrigerator for 3-4 days.