Blueberry Pear Pie with a Healthy Twist
The holidays are a time to relax while gathering with family and friends. Unfortunately, this is also a time when your waistline is most likely to expand due to all the delicious food within easy reach. If you’re worried about gaining weight this time of year, don’t fret. Exercise a little moderation at the holiday table while also reaching for healthier meal alternatives and you should be just fine.
With a flavorful, spice-infused filling and a flaky crust, this blueberry pear pie is the perfect accent to the holiday season. It’s also hiding a few healthy little secrets that make it the preferable option to traditional holiday pies. Whole wheat flour and coconut oil in the crust along with natural and organic sugars help you feel a little less holiday guilt with each bite.
Makes 1, 9-inch pie
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup unsalted butter, chilled
- 1/4 cup virgin coconut oil, not melted
- 1 teaspoon salt
- 1 tablespoon organic cane sugar
- 1/2 cup + 2 tablespoons ice cold water
- 1 egg whisked with 1 tablespoon of water to create an egg wash
- Turbinado sugar for sprinkling, optional
- 4 Anjou pears, peeled, cored and cut into large chunks
- 1 pint blueberries
- 1/2 cup organic cane sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground all-spice
- 1 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon lemon zest
- Dash salt
- Cube the butter, measure out the coconut oil and place both in the fridge to chill while preparing the dry ingredients.
- Place the flours, salt and sugar in a large mixing bowl and stir to combine. Add the butter and coconut oil and cut with a pastry cutter until the butter is reduced to chunks the size of peas.
- Slowly add the water, tossing the crust mixture with a fork while doing so. After the water is added, gather the dough into a ball, gently pressing while doing so to gather any loose crumbs.
- Wrap the dough in plastic wrap and place in the fridge to chill for 45 minutes.
- Begin preparing the pie filling while the dough is chilling in the fridge.
- Place all filling ingredients in a large mixing bowl. Toss to evenly coat the fruit. Let the filling rest on the countertop while rolling out the pie dough.
- Preheat oven to 375 degrees F. Remove the pie dough from the fridge and cut in half. Roll out the first dough piece on a well-floured surface into a circle to fit the bottom and up the sides of a 9-inch pie pan. Using a rolling pin, roll the dough from the center to the edges. Occasionally turn and flour the dough while rolling it out to prevent sticking.
- Fold the dough in half, place it over the pie pan, unfold and press gently to fit the pan. Dump the filling over the dough into the pie pan.
- Roll out the second dough half in the same manner to a size that will fit over the top of the pie pan. Fold the dough in half, place it over the filling and tuck the edges under the bottom crust. Crimp the edges with your fingers to create a seal.
- Brush the entire top of the crust with the egg wash and, if desired, sprinkle the top with Turbinado sugar.
- Make 4 slits in the top of the crust, place the pie pan on the oven’s center rack and bake for 50 to 60 minutes or until the crust is lightly browned.
- Remove the pie from the oven and let cool completely before serving.
This recipe comes from Shayla Ebsen’s e-cookbook, It’s a Sweet Life.
What is your plan for avoiding holiday weight gain?