Spiced-Pear-Pie-&-Halzlenut-Crust
I have to say I find it funny when people say things like, "oh, I'm not a good cook", not because I don't believe them, but because I used to say the exact same thing. 


I still have a long, long, long way to go before I would consider myself a "good cook", but with practice I've managed to come up with some advanced-looking dishes, that secretly are pretty simple. Shh, don't tell anyone. This comes in handy when fancy feasts and big get togethers happen - like Thanksgiving and Christmas holidays.

This French inspired, simple Paleo, gluten free dessert uses fresh pears sweetened with honey, dusted with spices, and just a hint of orange. All nestled into a pie crust made of ground hazelnuts. And no one will ever know you're not a really "good cook" ;)

Spiced-Pear-Pie-&-Hazlenut-Crust-2

Crust:

1 cup hazelnut flour

1/4 cup coconut flour

1/4 - 1/3 cup almond milk

2 tbsp. coconut oil

1/4 tsp. sea salt

1 tsp. honey 

1 egg or 1/4 cup chia seeds, ground

Preheat oven to 400. Combine all the ingredients in a bowl except milk and stir to combine. Stir in the milk a little at a time until you reach the right consistency. The "dough" should be wet, but not too runny and should hold together when you press it into a ball. Lightly grease your 9.5" pie pan with coconut oil or butter then begin evenly pressing the hazelnut dough into the bottom and up the sides of the pan. Bake in your preheated oven for 10-15 minutes. Set aside to cool while you make the filling. 

Filling:

4-5 large pears, peeled, cored, and sliced

1 tbsp. Organic butter 

1/4 cup orange juice

¼ cup honey

½ tbsp. Ground cinnamon

½ tsp. Ground nutmeg

¼ tsp. Ground clove

1-2 tsp. Orange zest 

Peel, core, and slice pears. Add the orange juice, honey, and spices. Heat the butter in a skillet on medium heat. Dump pears in and allow them to simmer for about 5-8 minutes, stirring occasionally. Remove from heat and pour into the prepared crust. Zest the orange on top for some nice color and flavor. The pear filling will thicken as it cools. Cover and store in the fridge.

Enjoy!

Food Lamor by Melissa