Apple and Asian Pear Crumble Pie

Apple and Asian Pear Crumble Pie (non-dairy) Along with pumpkin peanut butter cups, we also served this apple and Asian pear crumble pie. It features all the classic flavors of an apple pie but resembles a cross between pie and cobbler, and this one happens to be dairy-free as well. If you’re looking for an easy and delicious pie to serve next week at Thanksgiving, look no further—we got you!

Apple and Asian Pear Crisp Pie (non-dairy)Apple + Asian Pear Crumble Pie, makes one

For the crust:
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup cold nondairy butter (such as Earth Balance)
1-2 tablespoons cold water

For the filling:
2 granny smith apples
2 Asian pears
1/4 cup water
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon

For the crumble top:
3/4 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold nondairy butter

First make the crust. I like to do this a day or two ahead of making the pie. That way the dough has time to chill in the refrigerator, and it’s one less thing for me to do on a big cooking day, like Friendsgiving. In a food processor, combine the flour, salt, and sugar. Add the cold butter in a few pieces. I measured mine from the container by scooping with a tablespoon since most nondairy butters I’ve seen aren’t sold in bars like dairy butter. Pulse until the mixture is very crumbly. Add a tablespoon of water and pulse until a dough ball forms. If the mixture is still so dry that it doesn’t hold together, add another tablespoon of water. Press into a ball, wrap in plastic wrap, and refrigerate for an hour or up to three days.

Apple and Asian Pear Crisp Pie (vegan friendly) For the filling, peel and core the apples and pears. Cut into very small cubes. In a large bowl combine with the water, sugars, and cinnamon and toss to combine. Set aside while you roll out the dough.

Lightly grease a pie pan with a little nondairy butter or oil. Roll out the cold dough so that it fills the pan to the edges, then place inside. Use a fork to prick a few holes in the bottom of the crust.

In a food processor add the crumble ingredients and pulse until crumbly and combined. I like to press some of the mixture together a bit more just before adding to the pie so I get a few larger crumble pieces. Now add the filling to the pie crust, then top with the crumble top.

Bake at 350°F for 35-40 minutes, until the edges of the crust are golden brown and the crumble top begins to brown as well.

Apple and Asian Pear Crisp Pie (vegan friendly)We served our pie along with a few different nondairy vanilla ice creams, but you could also top with whipped cream or nothing at all—you pick! Happy pie making! xo. Emma

Credits // Author: Emma Chapman. Photography: Amber Ulmer. Photos edited with the NEW A Beautiful Mess actions

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