Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the crust: Add the pecans, dates, cinnamon, nutmeg, vanilla extract, and salt (if using) to a food processor and blend until you get a moist, crumbly mixture.
Scoop the crust mixture into a pie dish and press down with your clean hands or a spatula to form your pie base.
Chill the crust: Freeze the crust for one hour or refrigerate for two hours.
Make the pears: In a large stovetop pot, heat the water and arrowroot powder on medium-high and stir until it has dissolved.
Add the pears, cinnamon, date paste, vanilla extract, and lemon juice. Stir until all ingredients are mixed together well. Turn heat down to medium and simmer until pears are soft, about 10–12 minutes, stirring often. Set aside.
Transfer the pears to the crust, spreading out evenly.
Sprinkle the crushed pecans on top of the pears.
Bake for 20 minutes or until the crust is golden brown.
Remove from the oven and let cool for 5–10 minutes before serving.
Chef's Notes
Substitutions
In place of pears, use organic apples or another fruit of your choice.
Use raw almonds in place of pecans.
For the topping, substitute crushed walnuts or almonds for the pecans.
For the topping, use organic rolled oats in place of the pecans.
Prep Ahead
Prepare the crust ahead of time and store in the refrigerator, covered, for up to 3 days before making the pie.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the crust: Add the pecans, dates, cinnamon, nutmeg, vanilla extract, and salt (if using) to a food processor and blend until you get a moist, crumbly mixture.
Scoop the crust mixture into a pie dish and press down with your clean hands or a spatula to form your pie base.
Chill the crust: Freeze the crust for one hour or refrigerate for two hours.
Make the pears: In a large stovetop pot, heat the water and arrowroot powder on medium-high and stir until it has dissolved.
Add the pears, cinnamon, date paste, vanilla extract, and lemon juice. Stir until all ingredients are mixed together well. Turn heat down to medium and simmer until pears are soft, about 10–12 minutes, stirring often. Set aside.
Transfer the pears to the crust, spreading out evenly.
Sprinkle the crushed pecans on top of the pears.
Bake for 20 minutes or until the crust is golden brown.
Remove from the oven and let cool for 5–10 minutes before serving.
