Pie Crust

  • 1 Allergen-Free Pie Crust (I got a 2-pack at Trader Joe’s in the frozen section.)


  • 6 cups peeled and cubed ripe pears
  • 1 tsp lemon juice
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup brown sugar or coconut sugar
  • 2 Tbsp tapioca flour

Place pears, lemon juice, cinnamon, nutmeg, salt and sugar in a medium sized pot. Stir to coat the pears evenly and bring to a simmer. Stir occasionally and cook for 3 minutes. Add tapioca flour and stir to mix. Heat for 1 minute or until thickened. Set aside.

Crumble Topping 

You can omit for nut allergy

  • 1/2 cup roughly chopped pecans
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond or pecan flour
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1/2 tsp salt

Mix all crumble ingredients in a medium-sized bowl and set aside.


  • Place pie crust on a baking sheet (you may want to also use foil). Fill the crust with the filling mixture and sprinkle crumble topping on the top. 
  • Bake at 350 for 50-60 minutes. Let cool before eating.
I'd love to hear about your experience with this recipe! Please post comments and pictures below.
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