The first time I pulled this Chai Spice Vegan Pear Pie from the oven, the sweet steam carried notes of cinnamon and cardamom straight into the kitchen. The glossy pear slices peeked through a golden lattice, and I knew I had found something special. After three rounds of tweaking chilling times and spice ratios, I finally nailed that tender-crisp crust and silky filling. Each test taught me a little more about balancing moisture and aroma—so let’s dive into the cozy world of Chai Spice Vegan Pear Pie.
Why You’ll Love Chai Spice Vegan Pear Pie
- Aromatic layers of cinnamon, ginger, and cardamom swirl with juicy pear slices.
- Vegan-friendly filling thickened with tapioca starch for a glossy, silky texture.
- Make-ahead dough chilling step ensures a tender, slightly crisp crust every time.
- Chai spices trace back to Indian tea traditions, adding cultural warmth to each bite.
A Little Background
One crisp autumn afternoon, I experimented with pear varieties—from Bartlett to Bosc—to find the juiciest bite. By the third batch, I learned that chilling the shaped crust for at least 15 minutes stopped soggy edges (testing note #1). This pie has since become my go-to for cozy gatherings and weekend baking marathons.
Key Ingredients for Chai Spice Vegan Pear Pie
- Pears (4–5 cups, sliced): Choose Bosc or Bartlett for firmness; peel and core evenly.
- Tapioca starch (3 tbsp): Creates a glossy, slightly thickened filling; arrowroot works in a pinch.
- Coconut sugar (¼ cup): Imparts a mellow caramel tone; brown sugar is an alternative.
- Chai spice blend (2 tsp): Homemade mix of cinnamon, ginger, cardamom, cloves, nutmeg, allspice, and a pinch of black pepper.
- Vegan pie crust (2x 9-inch): Store-bought or homemade; keep it cold for a flaky result.
How to Make Chai Spice Vegan Pear Pie
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a small bowl, whisk 2 tbsp ground flaxseed with 6 tbsp water. Let rest 10 minutes until gel-like.
- Roll one 9-inch crust into a pie pan. Crimp edges and refrigerate 15 minutes to prevent sogginess.
- In a large bowl, toss 4–5 cups sliced pears with juice of ½ lemon to keep them bright.
- Whisk together 3 tbsp tapioca starch, ¼ cup coconut sugar, 2 tbsp maple syrup, 2 tsp vanilla extract, the flaxseed gel, and 2 tsp chai spice in a separate bowl.
- Pour this mixture over pears and gently stir until each slice is coated in a glossy spice blend.
- Transfer filling to the chilled crust. Roll out second crust, drape over, seal edges, then cut vents for steam.
- Optional: brush top with almond milk for a light sheen.
- Bake covered with foil for 25 minutes, then remove foil and bake 15–20 more until crust is golden and filling bubbles.
- Cool on a wire rack for at least 2 hours, then chill another 2 hours for clean slices.
Pro Tips & Troubleshooting
- Chill both rolled crusts: I found chilling stops shrinkage mid-bake and keeps edges crisp.
- If filling seeps, line the pan with a foil collar or bake on a lower rack for steadier heat.
- Try swapping pears for firm apples in winter for a seasonal twist.
- To halve, use a 6-inch pan and reduce bake time by 5–10 minutes, checking for bubbling.
Storage & Make-Ahead Guide
Room temperature: up to 24 hours, loosely covered. Refrigerator: 4–5 days in an airtight container—fresh spices stay vibrant (testing note #3). Freeze individual slices for up to 2 months; thaw overnight in the fridge before serving. Always cool completely before wrapping to avoid steam buildup and soggy crust.
Serving Suggestions
Serve slightly chilled or at room temp with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. A sprinkle of toasted almonds adds a nutty crunch that harmonizes with the chai notes.
Frequently Asked Questions
- How long to bake vegan pear pie? Bake at 375°F for a total of 40–45 minutes (25 covered, 15–20 uncovered) until golden.
- Can I use frozen pears instead of fresh? Yes—thaw and drain excess liquid, then pat slices dry before coating to prevent a runny filling.
- What’s a substitute for tapioca starch? Arrowroot powder works similarly, using a 1:1 swap for a glossy finish.
- How do I prevent a soggy bottom crust? Chill the lined crust thoroughly and bake on a lower rack to crisp the base.
- Is this pie gluten free? Use a certified gluten-free crust to keep it safe for gluten-sensitive diets.
- How long does vegan pear pie last? Store in the fridge up to 5 days; freeze slices individually for up to 2 months.
Final Thoughts
Chai Spice Vegan Pear Pie captures autumn’s essence with every spiced-sweet forkful. After perfecting my bake times and chilling steps (testing note #2), I now savor it on quiet Sundays with a steaming mug of chai tea. I can’t wait to hear how your version turns out—drop your tips and photos below!
More Recipes You’ll Love
- Air Fryer Donuts – light, spiced rings that pick up on the chai flavors in your pie
- Instant Pot Cheesecake – silky and rich, a creamy counterpart to the pear filling
- Air Fryer French Toast Sticks – crispy cinnamon-coated bites that echo the warming spice blend
- Instant Pot Oatmeal – customizable, hearty bowls that pair beautifully with leftover slices
Chai Spice Vegan Pear Pie
Ingredients
Method
- Whisk ground flaxseed with water in a small bowl and let sit for 10 minutes until thickened.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Press one pie crust into a 9-inch pan, crimp the edges, and chill for 15 minutes.
- Toss pear slices with lemon juice in a large bowl to prevent browning.
- In a separate bowl, whisk together coconut sugar, tapioca starch, chai spice blend, maple syrup, vanilla extract, and flax egg until smooth.
- Gently fold the spice mixture into the pears, ensuring each slice is evenly coated.
- Pour the filling into the chilled crust, top with the second crust, seal the edges, and cut vents into the top.
- Brush the top crust with almond milk, if desired.
- Bake covered with foil for 25 minutes, then remove foil and bake for an additional 15–20 minutes until the crust is golden and the filling is bubbling.
- Cool the pie on a wire rack for 2 hours, then chill in the refrigerator for another 2 hours before slicing.