Honey-Sweetened Pear Pecan Pie for Full GAPS

This pear pecan pie has the glossy, softly set filling people love in pecan pie, but ripe pears keep each slice fruity and less intensely sweet. The almond-flour crust is pressed rather than rolled, and raw honey replaces corn syrup.

For our family, this is the kind of dessert that belongs at a holiday table but does not require a conventional pastry project. The crust comes together with a fork, and the filling gives you clear visual cues when it is ready to leave the oven.

Where This Pie Fits On GAPS

This pie fits Full GAPS. Use homemade almond flour from properly prepared almonds, properly prepared pecans, raw honey, and homemade GAPS vanilla extract.

Choose Ripe Pears That Still Slice Cleanly

The pears should smell sweet at the stem and yield slightly to pressure, but they should not collapse when sliced. Very hard pears stay firm in the filling, while overripe pears can turn grainy and watery.

Make The Press-In Almond Crust

Pack the almond flour firmly when measuring. Work the room-temperature butter and salt through it with a fork. At first it will look sandy; keep mixing until irregular coarse chunks form.

Add ice water one tablespoon at a time. Stop as soon as a squeezed handful holds together. Press the dough evenly across the bottom and up the sides of a true 9½-inch pie plate.

Build The Pear And Pecan Filling

Spread the slices from all four peeled and cored pears through the crust, then distribute one cup prepared pecans between them. Whisk the eggs until no translucent white streaks remain before adding honey, vanilla, salt, and melted butter.

Bake Until Puffed With A Slight Center Jiggle

Bake at 375°F for thirty to thirty-five minutes. The outer filling should puff, and the center should look set while retaining a slight jiggle when the plate is moved. A liquid wave means it needs more time.

Cool completely before slicing. The filling settles and firms as the puffed top deflates, which is why cutting it hot produces a loose slice.

Serving And Storage

Serve slightly warm after the filling has set, at room temperature, or cold. Refrigerate leftovers covered after cooling. For another fruit-and-pecan dessert, see the Deep-Dish Apple Cranberry Pecan Pie.

Frequently Asked Questions

How Much Ice Water Should I Add?

There is no fixed amount because almond flour and butter vary. Add one tablespoon at a time and stop when the dough holds when squeezed.

Why Must I Whisk The Eggs Thoroughly?

Unmixed white strands can cook into visible pieces. Whisk until the eggs are uniform before adding the remaining filling ingredients.

Can I Slice The Pie Warm?

Let it cool completely first. You can gently warm an individual slice after the filling has set.

Recommended Equipment

• 9½-inch glass pie plate
• Large glass mixing bowl
• Fork
• Whisk
• Cooling rack

Honey-Sweetened Pear Pecan Pie for Full GAPS

A Full GAPS pear pecan pie with prepared almond-flour crust, ripe pears, prepared pecans, eggs, raw honey, homemade vanilla, and butter.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: American, GAPS

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 cups homemade prepared almond flour packed; for crust
• 1/4 tsp mineral salt for crust
• 1/4 cup butter room temperature; for crust
• ice water 1 tablespoon at a time, only as needed
• 4 ripe pears peeled, cored, and sliced
• 1 cup properly prepared pecans
• 3 eggs
• 1 cup raw honey
• 1 tsp homemade vanilla extract
• 1/2 tsp mineral salt for filling
• 4 tbsp butter melted

Equipment

• 9 1/2-inch glass pie plate
• Large glass mixing bowl
• Fork
• Whisk
• Cooling rack

Method

 

1. Preheat the oven to 375°F. Pack the almond flour firmly into the measuring cup. In a large glass bowl, combine the almond flour, 1/4 teaspoon mineral salt, and room-temperature butter with a fork until coarse chunks form.
   
2. Add ice water 1 tablespoon at a time, mixing only until a squeezed handful holds together. Press the dough evenly into the bottom and sides of a 9 1/2-inch pie plate.
3. Arrange the peeled, cored, sliced pears in the crust and spread the prepared pecans evenly among them.
4. Whisk the eggs thoroughly until no clear or white streaks remain. Whisk in the raw honey, homemade vanilla, 1/2 teaspoon mineral salt, and melted butter until smooth. Pour evenly over the pears and pecans.
   
5. Bake 30 to 35 minutes, until the filling is puffed around the edges and the center is set with only a slight jiggle. Cool completely before slicing; the filling will settle as it cools.

Notes

Full GAPS.

Use almond flour made from properly prepared almonds and properly prepared pecans.

Cooling time is additional and is not included in the 60-minute total.

Yield: one 9 1/2-inch pie, cut into 8 slices.

Tried this recipe?

Let us know how it was!

More Full GAPS Holiday Baking

The planned WFLI Holiday Baking collection will gather honey-sweetened pies, cookies, and family desserts in one place. Watch the WFLI shop for its release.