Pear caramel pie recipe

Ingredients

• 175 ml coconut oil, cold
• 105 g coconut flour
• 130 g arrowroot flour
• ¼ teaspoon sea salt
• 125 ml cold filtered water
• 1 tablespoon coconut oil, melted

• 3 tablespoons coconut oil
• 3 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• 1 teaspoon alcohol-free vanilla (optional)
• 4 firm pears

1. Preheat the oven to 170°C. If the coconut oil for the crust is not already cold, put it in the refrigerator for about 10 minutes to chill.
2. Halve and core all of the pears, setting one aside and slicing the rest into thin, 5 mm slices.
3. In a bowl, combine the coconut flour, arrowroot flour and salt. Using a pastry cutter, cut in the coconut oil until you have pea-size lumps. Add the cold water and mix. It will still be crumbly—not like regular dough! Don’t overmix.
4. Place the mixture into a deep 23 cm pie dish. Using your fingers, spread it evenly across the bottom and up the sides. Prick some holes in the bottom of the crust with a fork, then brush the crust with the melted coconut oil. Bake for 15 minutes, until the crust browns. The texture will be soft as it finishes cooling. Set aside while you make the filling.
5. Heat the 3 tablespoons coconut oil and sugar for the filling in a medium saucepan. Cook for about 10 minutes, stirring until the sugar is caramelised and golden brown (don’t be alarmed if it separates from the oil—this is normal). Pour the mixture into a bowl to cool a little bit before placing into a blender with the cinnamon, salt, vanilla (if using) and the pear that was cored but left unsliced. Blend on high until thoroughly mixed. Place the caramel sauce in a bowl and set aside.
6. Increase the oven temperature to 180°C. Arrange the pear slices in a pinwheel, overlapping them, on top of the baked crust. Pour the caramel sauce evenly over the top; bake for 35 minutes, or until the crust is golden brown and the sauce is bubbling. Let cool for a few minutes and serve warm.