Pear Pie




Pear Pie



  • Makes 4 portions ( 9cm pie forms )
  • Pistachio & Orange Blossom Cream
  • 1 1/2 cup of raw pistachios
  • 1 cup of filtered water
  • 1 tsp of orange blossom water
  • 1/2 tsp of lime
  • 2 tbs of agave syrup
  • Bottom Layer:
  • 2 cups of desiccated coconut
  • 2 cups of almond meal (flour)
  • 4 tbs of coconut oil
  • pinch of pink salt (himalayan)
  • Filling:
  • 4 small pears
  • 4 tbs of coconut oil
  • 4 tbs of coconut sugar
  • 1 tsp of ground vanilla powder


  1. Start off by soaking your pistachios for at least 2 hours, this is to make them soft and easier to work with. In the meantime lets get started with the pies.
  2. Heat your oven to 180 degrees C. In a blender blitz dedicated coconut, almond flour/meal, coconut oil and a pinch of pink salt. Blend until you get a sticky fine consistency. Based your little pie forms with coconut oil and divide the filling between the four pie forms. Gently press into the bottom and make sure there is an even bottom layer in each pie form and set aside.
  3. Deseed your pears, chop in half and slice into very thin slices. Dived the pear slices into each pie form and arrange in different patterns.
  4. Sprinkle 1 tbs of coconut sugar on top of each pies along with 1 tbs of coconut oil. Make sure the coconut oil gets in between the slices and that the coconut sugar is evenly spread.
  5. Put in the oven and cook for 30 – 40 minutes. Until the pears have softened and caramelised and the crust is a golden brown colour.
  6. Whilst the pies are cooking prepare your pistachio cream by adding all the ingredients into a blender and mixing until you have a lovely creamy consistency. The cream can be kept cool in the fridge until ready to serve.
  7. When the pies are ready take them out from the oven and let them cool on a cooling rack. You can either take them out from the pie forms or enjoy them as they are.
  8. When slightly cooled serve with the pistachio cream and enjoy!



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