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Honey-sweetened pear pecan pie for Full GAPS

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 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.
    Almond flour crust mixture at the coarse-chunk stage
  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.
    Four sliced pears pecans and honey egg filling in the unbaked pie
  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.

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