Crust
▢2 cups of gluten-free rolled oats
▢12 ounces of pitted dates, about 2 packed cups
▢1 Tbsp cinnamon
▢1 tsp vanilla powder
[I use some almond paste as a binder, which is pulp filtered from making almond milk (it’s only about 4% fat), to create a firmer bottom crust]
Filling
▢2 pounds of ripe pears, about 6 cups
▢1 cup golden raisins
▢¾ cup Date Paste
▢1 Tbsp cinnamon
▢1/2 tsp nutmeg
▢1/8 tsp cardamom
▢1 tsp vanilla powder
Topping
▢1 large sweet pear, cored and thinly cut into 16 slices
▢2 Tbsp date syrup, use code CHEFAJ for 10% off
▢¼ cup unsweetened, reduced-fat shredded coconut, optional
Instructions
Crust
Place oats, cinnamon and vanilla powder in a dry food processor fitted with the “S” blade and process into a flour-like consistency.
Add the dates and process again until the dough sticks together and a ball starts to form. Depending on how strong your food processor is, this could take several minutes.
Press the batter into a 9” Pyrex pie dish.
Filling
Preheat the oven to 325 degrees F.
Core the pears and finely chop. I like to use the food processor to save time.
Place the chopped pears in a large bowl and add the date paste, raisins and spices and mix well. Pour evenly over the crust.
Topping
Sprinkle the coconut on top of the pie, if using.
Take the 16 pear slices and place them around the outside edge of the pie filling in a fan-like pattern.
Brush date syrup over the pear slices and bake for 45 minutes. Let cool in the oven.
Notes
For a delicious variation, sprinkle the Low Fat Streusel Topping over the pie before baking.