Chai Spice Vegan Pear Pie Recipe

Introduction

This Chai Spice Vegan Pear Pie is a delightful twist on classic fruit pie, infused with warm chai spices and natural sweetness. Perfect for cozy evenings, its flaky vegan crust and tender spiced pears make it a comforting treat everyone will enjoy.

Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 1 cup vegan butter (cold)
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1/2 cup ice water
• 5 pears (chopped)
• 1 tbsp coconut oil
• 1/4 cup cane sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp all spice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp cardamom

Instructions

1. Step 1: Make the crust by dividing the flour and salt into two batches of 1.5 cups flour and 1/2 tsp salt each.
2. Step 2: In a food processor, add the first batch of flour and salt. With the motor running, add 1/2 cup cold vegan butter, 2 tbsp maple syrup, 2 tbsp almond milk, and 4 tbsp ice water. Pulse until dough forms a ball.
3. Step 3: Remove the dough ball and repeat the same process with the remaining flour, salt, butter, syrup, milk, and water.
4. Step 4: Divide the two dough balls, making one slightly larger. Wrap them in plastic wrap and refrigerate for 30 minutes.
5. Step 5: Preheat the oven to 400°F (200°C).
6. Step 6: Heat coconut oil in a large skillet over medium heat. Add chopped pears, sprinkle with cane sugar and all the spices (cinnamon, ginger, allspice, nutmeg, cloves, cardamom). Cook for 5 to 8 minutes until pears are soft but hold their shape, then remove from heat.
7. Step 7: Remove dough from the refrigerator. On a floured surface, roll out the larger dough ball and fit it into a greased pie pan. Crimp the edges.
8. Step 8: Pour the pear filling into the crust.
9. Step 9: Roll out the second dough ball and place it over the filling as the top crust. Brush with melted vegan butter or coconut oil and sprinkle lightly with cane sugar.
10. Step 10: Bake the pie at 400°F for 15 minutes, then reduce heat to 375°F and bake for an additional 40 minutes until the crust is golden and filling bubbles.
11. Step 11: Let the pie cool on a rack for 1 hour until slightly warm or at room temperature before slicing. Serve with vegan vanilla ice cream if desired.

Tips & Variations

• Use a food processor to make the crust quickly and ensure it stays cold for a flaky texture.
• Try substituting pears with apples or mixed stone fruits for a different flavor profile.
• If you don’t have all the spices, cinnamon and ginger alone still provide a lovely chai flavor.
• For a nut-free version, replace almond milk with oat or soy milk.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F for 10-15 minutes to regain flakiness. You can also freeze the baked pie wrapped tightly for up to 2 months; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without a food processor?

Yes, you can make the crust by hand by cutting cold vegan butter into the flour and salt with a pastry cutter or two knives, then gradually adding syrup, milk, and ice water until a dough forms.

What if I don’t have all the chai spices?

The key spices are cinnamon and ginger, which give most of the chai flavor. You can simplify the spice mix with just these two, or a pinch of nutmeg if you have it, and the pie will still taste delicious.

Chai Spice Vegan Pear Pie Recipe

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★★★★★

4.9 from 89 reviews

This Chai Spice Vegan Pear Pie features a flaky vegan butter crust paired with a warm, spiced pear filling, infused with aromatic chai spices like cinnamon, ginger, cardamom, and cloves. Perfectly sweetened with maple syrup and cane sugar, it’s a comforting, dairy-free dessert ideal for cozy gatherings or special occasions.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pie Crust

• 3 cups all purpose flour, divided
• 1 tsp salt, divided
• 1 cup vegan butter, cold, divided
• 1/4 cup maple syrup, divided
• 1/4 cup almond milk, divided
• 1/2 cup ice water, divided

Filling

• 5 pears, chopped
• 1 tbsp coconut oil
• 1/4 cup cane sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp all spice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp cardamom

Topping

• Melted coconut oil or vegan butter for brushing
• Additional cane sugar for sprinkling

Instructions

1. Make the crust: Divide the pie crust ingredients into two batches. In a food processor, pulse 1.5 cups flour and 1/2 tsp salt. With the motor running, add 1/2 cup cold vegan butter in through the top, followed by 2 tbsp maple syrup, 2 tbsp almond milk, and 4 tbsp ice water. Process until dough forms a ball. Remove the dough and repeat with remaining flour, salt, butter, syrup, milk, and water.
2. Refrigerate dough: Divide the dough into two balls, with one slightly larger. Wrap in plastic wrap and refrigerate for 30 minutes to chill and firm up.
3. Preheat oven: After chilling, preheat the oven to 400°F (204°C) to prepare for baking the pie.
4. Prepare filling: Heat coconut oil in a large skillet over medium heat. Add chopped pears, sprinkle cane sugar and all spices (cinnamon, ginger, all spice, nutmeg, cloves, cardamom) evenly over the pears. Sauté for 5-8 minutes until pears are soft but retain shape, then remove from heat.
5. Assemble pie: Flour your work surface and roll out the larger dough ball. Transfer it to a greased pie pan, crimp edges, then pour in the pear filling. Roll out the second dough ball for the top crust, place it over filling, crimp edges to seal. Brush top crust with melted coconut oil or vegan butter and sprinkle with cane sugar.
6. Bake pie: Place the pie into the preheated oven and bake for 15 minutes at 400°F (204°C). Reduce oven temperature to 375°F (190°C) and bake for another 40 minutes or until crust is golden brown and filling is bubbling.
7. Cool and serve: Transfer pie to a cooling rack and allow to cool for 1 hour until slightly warm or room temperature. Slice and serve, optionally with vegan vanilla ice cream for extra indulgence.

Notes

• Using a food processor makes crust preparation quicker and easier, but it can be made by hand if needed.
• Chilling the dough is crucial for a flaky crust and easier rolling.
• Adjust spice levels to taste if you prefer a stronger or milder chai flavor.
• Make sure pears are cooked until just soft to avoid a mushy filling.
• Letting the pie cool before slicing helps set the filling for clean cuts.
• This pie can be stored covered at room temperature for 1-2 days or refrigerated up to 4 days.

Keywords: vegan pear pie, chai spice pie, vegan dessert, fall dessert, fruit pie, vegan baking, chai spices, pear dessert