How long does ginger-streusel pear pie [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make ginger-streusel pear pie [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make ginger-streusel pear pie [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is ginger-streusel pear pie [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does ginger-streusel pear pie [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Ginger-Streusel Pear Pie
[Vegan]

Name: Ginger-Streusel Pear Pie [Vegan]
Yield: servings
Cuisine: NO info

BP By: Betsy DiJulio: Blogger, The Blooming Platter

Author Bio

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author... Read More

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Ingredients You Need for Ginger-Streusel Pear Pie [Vegan]

Pie Crust

2 cups whole-wheat flour
1/2 cup non-hydrogenated coconut oil (semi-solid at room temperature)
14 tablespoons of iced water (place a few cubes of ice in a small bowl and fill with water)

Filling

1 tablespoon canola oil
3 large ripe pears, sliced
2 tablespoons natural sugar
4 tablespoons unbleached all-purpose flour

Streusel

1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 tablespoon fresh grated ginger
6 tablespoons canola oil
1/2 cup coarsely chopped pecans

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How to Prepare Ginger-Streusel Pear Pie [Vegan]

Pie Crust

Preheat the oven to 400ºF.
Combine the flour and coconut oil in a food processor and pulse a few times until the coconut oil is evenly distributed and the dough looks like coarse sand.
Add water, 2 tablespoons at a time, pulsing a few times after each, until the dough comes together. It should be slightly moist, but not sticky. You may not need the full amount of water.
Gather the dough together in a ball. Lightly flour your work surface and rolling pin and roll the dough out.
Gently lift and transfer it into your pie pan, trimming around the rim with a sharp knife and crimping the edges.
Bake 8 to 10 minutes or until slightly golden. Remove from the oven and press down any area on the crust that might have risen.

Filling

Heat the oil in a large skillet over medium-high heat.
Add the pears and saute, stirring frequently, for 5 minutes or until slightly softened.
Reduce the heat if necessary to keep the pears from sticking or cooking too quickly.
Remove the pan from the heat and let the pears cool 2 to 3 minutes.
Stir in the sugar and flour until well distributed.

Streusel

In a medium bowl, use a fork to stir together both flours, the sugar, cinnamon, nutmeg, and ginger.
Drizzle in the oil and incorporate well.
Stir in the pecans.
Spread the filling evenly into the crust and crumble the streusel evenly over the top.
Bake for 15 minutes, or until the pears are easily pierced with a sharp knife.
If the pie begins to brown too quickly, cover with foil, shiny side up.
Transfer to a wire rack and let cool for at least an hour before serving.