Caramel Vanilla Pear Pie is the only thing you need around your table this holiday season! This pie has sweet baked pears swimming in a homemade caramel sauce with a subtle hint of vanilla. Not to mention the flaky gluten-free pie crust that is super easy to make! Top it off with a scoop of ice cream or enjoy on its own.
Pie season is here and I’m SO about it! When I think about pie, I think about holiday music, bringing people together, and all the joyful times with family and friends. To me, pie means family because we typically enjoy it around the holidays when we’re all together. It gives me all the warm & fuzzy feelings just thinking about it!
What we have going on here in this pie
- A super simple pie crust made with almond flour, tapioca flour and a few other pie crust essentials. It’s completely gluten-free, dairy-free, and paleo-friendly too. I know, I didn’t think it was possible either. The combination of the coconut milk and the apple cider vinegar give the crust a little lift and provide some moisture so we get a sweet a heavenly golden brown crisp on the top.
- An absurdly decadent filling of fresh pears, homemade caramel sauce, and a subtle hint of vanilla from real vanilla beans (those are optional though). It may be the best pie filling I’ve ever had but I may be a tad bit biased.
- To top it all off, we drizzle any remaining sauce over top of the cooked pie so you get that caramel vanilla flavor in every bite!
This pie is by far one of my favorites because the flavors are out of this world. Caramel + vanilla + soft, flaky crust = an insanely delicious pie. Pears are subtly sweet with a little crisp which makes them the perfect simple canvas to start with so the other flavors can really shine through. If you prefer apples over pears, simply replace the 3 medium pears in the recipe with 3 medium apples. Easy as PIE!
Gluten-Free Caramel Vanilla Pear Pie
- Total Time: 1 hour
- Yield: 1 Pie 1x
Description
Caramel Vanilla Pear Pie is the only thing you need around your table this holiday season! This pie has sweet baked pears swimming in a homemade caramel sauce with a subtle hint of vanilla. Not to mention the flaky gluten-free pie crust that is super easy to make! Top it off with a scoop of ice cream or enjoy on its own.
Ingredients
For the crust
- 3 cups almond flour
- 2 cups tapioca flour
- ¼ tsp sea salt
- 1 cup full-fat coconut milk
- 1 Tbsp apple cider vinegar
- 2 Tbsp water
- 1 egg for egg wash (optional — can substitute 1 tsp melted coconut oil if desired or omit entirely)
For the filling
- 3 medium pears
- ⅓ cup coconut sugar (+1 Tbsp to sprinkle on top — optional)
- 1 tsp vanilla
- ½ vanilla bean (optional — can substitute vanilla 1 tsp vanilla bean powder or omit entirely)
- 1 Tbsp lemon juice
- ¼ cup caramel sauce (pre-made)*
Instructions
For the crust
- Preheat oven to 350 F
- In a bowl, mix together the almond flour, tapioca flour, and sea salt and set aside
- In a separate bowl, add the coconut milk, apple cider vinegar, water and egg and mix well
- In ⅓ increments, slowly fold in the flour mixture into the bowl with the liquids
- Divide dough in half, form into a disk shape, and place in fridge while you prepare the filling
For the filling
- Wash and slice pears and place into a large mixing bowl
- In a separate bowl, mix together the coconut sugar, vanilla, vanilla bean (if using), lemon juice, and caramel sauce
- Pour the sauce over the pears, mix to coat and set aside
To Assemble**
- Sprinkle a bit of tapioca flour on a flat surface and roll out ½ of your dough into a large circle about 12 inches in diameter
- Place dough in a 9 inch pie pan, pressing into the corners of the pan to make sure the dough is against the surface
- Fill the pie with the pear filling
- Roll out the other half of your dough into a large 12 inch circle
- Cut 12 1 inch strips using a sharp knife or a pizza cutter
- Lay 6 of the strips across the pie and fold every other one back
- Place one of the other 6 strips across the pie, perpendicular to the other strips and fold the 3 strips back across the pie
- Fold the other 3 strips back and place another strip perpendicular across in a similar fashion, and then fold the strips back in place
- Perform this technique with the other 4 strips, alternating the 3 strips that are unfolded until you reach the end of your pie
- Seal off the pie by pinching the edges to the pie dish
- Brush the crust with an egg wash , sprinkle with a little coconut sugar, and bake for 25 - 30 minutes until the crust begins to turn a golden brown
- Let the pie cool before serving (this allows the caramel to thicken up a bit)
- If enjoying later, store in an airtight container in the fridge for up to 5 days
Notes
*Note - If you haven’t already made the caramel sauce, prepare that first and refrigerate for a couple hours
**Note - If you’re a visual learner, this is a great video on how to prepare a lattice crust
- Prep Time: 30
- Cook Time: 30
- Category: Pies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 231
- Fat: 7
- Carbohydrates: 43
- Protein: 2
Keywords: Pear Pie, Gluten-free Pie, Caramel Pie, Paleo Pie
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