By Jesse Lane Schelew, BSc, CNP

Pear Apple Pie is perfect for the fall season and makes a sweet ending to your Thanksgiving feast. It contains seasonal apples and pears nestled in a flaky spelt crust topped with a sweet crumble. I like to use spelt flour in this recipe because it adds a delicious nutty flavor to the crust and it is a great source of manganese, which is important for healthy joints.

Prep time: 30 minutes | Inactive prep time: 1 hour | Cook time: 50 minutes

Serving size: One 9 inch diameter pie

Crust:

1 ¼ cups spelt flour

¼ tsp salt

¼ tsp cinnamon

¼ cup + 2 Tbsp organic butter, chilled cut into cubes

3 to 4 Tbsp cold water

Filling:

1/3 cup coconut sugar

¼ cup spelt flour

½ tsp cinnamon

½ tsp ground nutmeg

2 large apples, peeled and sliced

1 large pear, peeled and sliced

Crumble Topping:

½ cup coconut oil, softened

½ cup coconut sugar

½ tsp vanilla

1/3 cup spelt flour

1 tsp cinnamon

1 cup oats

Directions:

1. Mix 2 ½ cups flour, ½ tsp salt and ½ tsp cinnamon in a food processor fitted with the metal blade or by hand. Cut ¾ cup of chilled butter into chunks and add it to the food processor and process until the butter is the size of peas.  If you are mixing by hand, use a pastry blender or two knives to cut the butter into the flour, do not stir.
2. Slowly add 6 to 8 Tbsp of cold water until the mixture holds together.
3. Form the pastry into a disks and place in the refrigerator to chill for an hour.
4. While the crust is chilling mix the sugar, flour, cinnamon, nutmeg and salt in a bowl. Add the apples and pear; toss to coat.
5. Mix all the topping ingredients together a separate bowl and set aside.
6. Preheat oven to 350F.
7. Remove the chilled dough from the fridge and place on a large sheet of parchment paper. Roll out the dough with a floured rolling pin until it is 1/8 inch thick and roughly 12-inches in diameter (for a 9 inch pie plate). While you are rolling out the dough, the parchment paper may slide around; however, the parchment paper makes for a very easy transfer into the pie plate. If you do not wish to roll out the dough on parchment paper, use a floured surface.
8. Place the rolled out dough on the pie plate and trim the edges leaving an extra half inch. Tuck the extra dough underneath itself to form a thick edge and flute with your first two fingers and thumb.
9. Add the pear and apple mixture, top with the crumble topping and bake at 350F for 50 minutes. Check the pie after 20 minutes and if the crust edges are getting dark cover them with foil.  Cover the rest of the pie for the last 10 minutes of cooking if the topping is golden brown.

Jesse Lane Schelew, BSc, CNP is a cheerful Holistic Nutritionist, motivating speaker, cookbook author and wellness writer. She is the founder of JesseLaneWellness.com, a web based holistic nutrition practice and holistic recipe resource. Jesse Lane is also the resident Holistic Nutritionist at Yellow Gazebo Clinic in Toronto, Ontario. Jesse Lane is passionate about nutrition helps positive and vibrant individuals unlock the incredible healing power of food and reclaim their health.  She is a co-author of The Holistic In the City 21 Day Smoothie Guide and has contributed to recipes to KrisCarr.com, MindBodyGreen.com and Get Naked in the Kitchen: Healthy Recipes That Are Proud To Bare It All.

You can connect with Jesse Lane on Twitter, Facebook or Instagram @jesselwellness. Whenever you make one of her recipes, take a picture, tag @jesselwellness and use #JesseLaneWellness!

Website: http://www.jesselanewellness.com/
eBook: http://www.jesselanewellness.com/product/21-day-smoothie-guide/