A delicious creamy pear pie with a streusel topping that will quickly become a family favorite. Best served cold. Gluten-free & Dairy-free.
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
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)
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