Naked Apple & Pear Pie

  • Jul 5, 2017

Naked Apple and Pear Pie

As a child, I couldn’t stomach the idea of warm fruit. Why would you knowingly ruin a perfectly good piece of fresh fruit by baking or cooking it? It was sacrilege!

That particular childish opinion has been proven wrong time and time again – and thankfully I have my entire adult life to make up for all the apple pie I missed out on.

If you haven’t already noticed, both Kaeli and I LOVE winter. All year we wait; we wait for the chilly weather, societies approval that it’s now okay to eat soup and most importantly for that delicious cinnamon smell to fill our kitchen and delight our senses. You can imagine our excitement when the rain came down and pink lady apples and crunchy brown pears were finally back in season. We started work on this recipe so fast that you might have thought the season would end before it actually begun.

Pies are usually synonymous with white flour and sugar dense crusts, however, this time around we took a healthier approach and stripped away MOST of the bad ingredients (we kept the good stuff). Replacing them with better alternatives that complement the filling astoundingly well. The nuttiness of buckwheat flour enriches the warm tones of the cinnamon and apple wonderfully; giving you all the warm cozy feels.

Back in the day cinnamon was so rare that it was regarded as a gift fit for a King. Even though it is now readily available in every form and at every store, does not mean we should disregard how truly valuable this spice is. If you decided to gift me cinnamon in a pretty tin, I would be a pretty happy human – that’s how far my love of this spice goes.

As someone who suffers from headaches, I was happy to discover that cinnamon has systemic and specific inflammation properties, meaning that it can reduce the pain associated with headaches, as well as arthritis. Cinnamon’s anti-fungal and antibacterial properties are all thanks to a naturally occurring substance called cinnamaldehyde, which combined with its high antioxidant and anti-inflammatory properties give us a great excuse to include it in all our food, especially when making apple pie.


For the crust
  • 375ml Buckwheat Flour
  • 1/2 cup Coconut Oil
  • 1tsp Bicarbonate of Soda
  • 1tbsp Apple Cider Vinegar (with the Mother)
  • 1/2tsp Xanthan Gum
  • 5tbsp Ice Water
  • Pinch of Sea Salt
For the Filling
  • 4 Apples
  • 4 Pears
  • 2 medium size sticks of cinnamon
  • 1tbsp Ground Cinnamon
  • 1 cup Full Fat Coconut Milk
  • 1 cup Muscovado Sugar
  • 1tbsp Fresh Lemon Juice
  • 1/2tsp Sea Salt
For the Coconut Cream
  • 1tbsp cinnamon
  • 1 tin chilled coconut cream
  1. Using the dough blade of your food processor combine the buckwheat flour, bicarbonate of soda, xanthan gum and sea salt.
  2. Add the coconut oil, and pulse until the dough is crumb-like in texture.
  3. Add the remain ingredients and pulse until well combined.
  4. Wrap the dough in cling wrap and refrigerate for approximately 1 hour.
  5. Preheat the oven to 220 degrees Celsius.
  6. Peel and core your apples and 2 of the pears. Cut into bite sized cubes and set aside.
  7. To prepare the caramel sauce; combine the lemon juice, water, and sugar in a saucepan and bring to a boil.
  8. Add the coconut milk, ground cinnamon, and cinnamon stick and whisk until combined. Reduce to a simmer until the mixture thickens, stirring continuously to prevent the mixture from burning.
  9. Stir in your cut pear and apples; at this point add any extra flavours you might want, we add extra cinnamon.
  10. Remove the dough from the fridge and press into your baking pan.
  11. Using a fork, roughly prick the dough and bake for 15min.
  12. Remove from the oven and add the filling, leaving 4tbsp behind.
  13. After thinly slicing your pears, in a circular motion layer them from the outside in.
  14. Drizzle the remaining caramel over the top and bake for a further 30min.
  15. While the pie is in the oven; add your pre-chilled coconut cream to a bowl, along with the cinnamon. Using an electric mixer, beat for 1min. If you would like more of a cream, beat until you’ve reached the soft peak stage.
  16. Remove the pie from the oven and let cool slightly.
  17. Slice, top with cinnamon cream and enjoy.