Pear, walnut and raisin pie, gluten & dairy free

 

 

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INGREDIENTS

200 g quinoa flour

50 g almond flour

80 g soy yogurt (or other vegan yogurt)

1 egg

6 g baking powder

1 tablespoon lemon zest

2 tablespoons water

 

FOR THE FILLING

3 medium Bosc pears, ripe

50 g raisins

1 teaspoon cinnamon

40 g crumbled walnuts

1 egg (for egg wash)

 

DIRECTIONS

Pre heat the oven at 350F/180 degrees.

Make the filling:

Peel the pears then grate them. Squeeze the grated pears to release the excessive juice. Now mix them in a bowl with the raisins, walnuts and cinnamon. Stir and set aside.

Make the dough:

In a medium bowl mix quinoa flour, almond flour, soy yogurt, egg, baking powder, lemon zest and water.

Mix together then turn mixture onto a slightly floured surface and work it to form a soft dough (if dough is very dry then add an extra tablespoon of water). 

Roll out the dough to 1/8" thickness. 

Transfer to a 8" or 9’’ pie dish. Trim the dish of any extra dough. Set aside the extra dough, you’re going to use it to cover the pie.

Spread the filling evenly on the top of the dough. Now cover the pie with the extra dough after you’ve rolled to 1/8’’ thickness. Seal the edges of the pie using your fingers.

Brush the pie with the egg wash and sprinkle crumbled walnuts on top.

Bake for about 20 minutes or until golden brown.

You can also make this pie with other flours, i tried it with amaranth and buckwheat flour and it tasted amazing!

 

 

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