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Spiced Pear Pie with Buckwheat Crumble

Recipe photo courtesy of Con Poulos

Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern chef Scott Peacock fits the bill. Peacock takes the humble crumble pie to the next level by folding buckwheat flour into the streusel topping, creating a nutty, more wholesome flavor for this pear-filled stunner.

Source: Martha Stewart Living, November 2019
Total Time Prep Yield

Ingredients

Crust

Streusel Topping

Filling

Directions

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  • MS11627153
    4 NOV, 2019
    This was excellent. The Ceylon cinnamon, fresh ginger, cardamom and pepper created a unique flavor combination I enjoyed. Gluten free variation — Streusel: substitute the flour with 3 tablespoons oat flour and half cup white rice flour. Filling: substitute 3 tablespoons sweet white rice flour for flour. Crust: use any favorite gluten-free crust. I like The Bojon Gourmet Flaky All-Butter Gluten-Free Pie Dough recipe.
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