Sarah really wowed us last month with her newest bone-healthy recipe, “Flaky Pear Pie.” I hope you will find her creation as scrumptious as we did!
Flaky Pear Pie
Preheat oven to 350 degrees.
You will need:
- 1 – 9″ pie pan
- 1/2 cup Xylosweet
- ¼ tsp Bob’s Red Mill Gluten-Free Baking Mix
- ¼ tsp cinnamon
- 1/8 tsp ground cloves
- 1 tbsp melted unsalted butter
- 8 firm Bartlett pears- sliced ½ inch thick
- 1 tbsp of melted unsalted butter
- 1 tbsp Xylosweet
- 1 tbsp unsweetened almond milk, vanilla flavor
You will need two crusts for the pie–one for the bottom and one for the top.
In a large mixing bowl stir together the Xylosweet, baking mix, cinnamon and cloves. Add the pears and toss to coat. Pour into unbaked pie crust. Cover filling with second pie crust. Crimp or fold in sides to close.
Making the glaze: In a bowl, mix the almond milk, Xylosweet and butter. Brush this glaze over the pie. With a small knife, make 5 evenly spaced slits in the top crust. Bake for 1 hour and 50 minutes, or until the crust is golden brown and the filling begins to bubble through the vents. Let the pie cool for 20 minutes before eating.