Pear Persimmon Pie


Gluten Free Vanilla Pie Crust

1 cup sifted gluten free oat flour

⅔ cup + 2 tablespoons millet flour (plus more for rolling)

½ cup sweet rice flour (not "white rice flour" or "brown rice flour")

¼ cup + 3 tablespoons tapioca starch

2 tablespoons granulated sugar, plus more for sprinkling

1 teaspoon xanthan gum

½ teaspoon of sea salt

1 cup cold unsalted butter, sliced into 16 tablespoons

1 tablespoon Organic vanilla extract

8 to 15 tablespoons ice water

1 tablespoon heavy cream, for brushing on top

For the Filling

3 small granny smith apples, peeled and cut off the core, then cut into ¼" thick slices.

3 small bartlett pears, peeled and cut off the core, then cut into ¼" thick slices.

4 to 5 large fuyu persimmons (1¼ lbs), tops removed, halved, then cut into ¼" thick slices.

¼ cup corn starch

¾ cup cane sugar

1 tablespoon lemon juice

Zest of one lemon

1 vanilla bean, split and seeds scraped

½ teaspoon Organic vanilla extract

½ teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon sea salt

Whisk together flours, tapioca starch, sugar, xanthan gum, and salt.

Add cold butter and mix with your hands, breaking up butter until pieces are almond size and drizzle in vanilla.

One tablespoon at a time, dribble in ice water, combin until dough holds together when pinched.

Knead dough until it comes together, then divide into two equal portions.

Dust work surface with millet flour and roll dough out into a ¾" thick rectangle.

Dust the top of the dough with millet flour and fold the dough into thirds, then in thirds once again to form a square.

Press dough to form a circle about 1 ½" thick.

Wrap each round in plastic and chill for an hour.

Dust parchment paper with millet flour.

Remove one dough from the refrigerator and let sit for 5 to 10 minutes to soften.

Carefully roll into a 12" round circle on floured parchment paper, dusting with flour and flip it and repairing any cracks as you roll.

Carefully lift dough into a 9" round pie pan and trim to leave only a 1" overhang.

Save the scraps in plastic for decorations.

Prick the bottom all over with a fork and chill while you prepare the filling.

Remove the second round of dough from the fridge onto another dusted piece of parchment paper to soften slightly while you toss the filling together.

Preheat your oven to 425and place a rack on the bottom third of the oven.

Line a baking sheet with parchment paper and set aside.

Toss all the filling ingredients together in a large bowl.

Pour filling into the chilled pie crust.

Roll the second round of dough into a 12" x 14" oval about ¼" thick and slice it into 11 long 1" wide strips.

Cut 3 of the 1" wide strips into ½" wide strips.

Alternating wide and narrow strips, use every other cut strip from your oval to place half the strips evenly spaced lengthwise on top of the pie then weave the remaining strips in one at a time.

Trim the strips to only a ½" overhang, saving the scraps for decoration.

Fold the edge overhang of the crust over itself and the lattice edges, using your fingers to flute the crust.

Optional: Roll the remaining dough scraps out until it is ¼" thick and use a cookie cutter to cut out shapes to place on top of your pie, then place them on top of your pie as you desire.

Chill the pie for 20 minutes then brush with whole milk and sprinkle with coarse sugar.

Bake pie on the parchment lined baking sheet on the lower rack at 425 for 10 minutes then reduce heat to 385 and bake for 45 to 60 minutes, until the filling is bubbly and the crust is golden brown.

Serve warm with a scoop of vanilla ice cream. Enjoy!
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