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Chai Spice Vegan Pear Pie

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

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)

Method
 

Flax Egg
  1. Whisk ground flaxseed with water in a small bowl and let sit for 10 minutes until thickened.
Prepare Crust
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Press one pie crust into a 9-inch pan, crimp the edges, and chill for 15 minutes.
Prepare Filling
  1. Toss pear slices with lemon juice in a large bowl to prevent browning.
  2. In a separate bowl, whisk together coconut sugar, tapioca starch, chai spice blend, maple syrup, vanilla extract, and flax egg until smooth.
  3. Gently fold the spice mixture into the pears, ensuring each slice is evenly coated.
Assemble & Bake
  1. Pour the filling into the chilled crust, top with the second crust, seal the edges, and cut vents into the top.
  2. Brush the top crust with almond milk, if desired.
  3. 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.
  4. 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.