Chai Spice Vegan Pear Pie
This vegan pear pie layers spiced-sweet filling inside a tender, slightly crisp crust, infused with chai spices like cinnamon, ginger, and cardamom.
Ingredients
Pie Crust
- 2 count unbaked vegan pie crusts 9-inch
Flax Egg
- 2 tablespoons ground flaxseed
- 6 tablespoons water
Filling
- 5 cups pear slices peeled and cored
- 0.25 cup coconut sugar
- 3 tablespoons tapioca starch
- 2 teaspoons chai spice blend
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Assembly
- 1 tablespoon almond milk for brushing (optional)
Instructions
Flax Egg
- Whisk ground flaxseed with water in a small bowl and let sit for 10 minutes until thickened.
Prepare Crust
- 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.
Prepare Filling
- 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.
Assemble & Bake
- 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.
Notes
Testing note #1: After shaping the crust, chill for at least 15 minutes to prevent soggy edges.
Testing note #2: Let the pie cool for 2 hours at room temperature, then chill 2 hours in the fridge for clean slices.
Testing note #3: Store slices in an airtight container in the refrigerator to maintain crust crispness and spice aroma.