Pears are in season this time of year and this recipe is wonderful for making a non-traditional holiday pie.

Materials:
Kitchen-Aid mixer
Large mixing bowl
Stainless steel grater
9-inch ceramic pie dish
Parchment paper
Rolling pin
Mixing bowls
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Butter knife
Spatula

Pie Crust Ingredients:
2.5 cups Organic Unbleached White Flour
2 teaspoons Local Honey
1/2-3/4 teaspoon Sea Salt
1 cup (8 oz) Earth Balance Soy-Free Buttery Spread
8 tablespoons Cold Water
1 Tablespoon Organic Coconut Oil

Pie Filling Ingredients:
3 Bosc Pears
5-7 Seckel pears (tiny pears)
Lemon Zest from 1 small-medium size Lemon
Lemon Juice from 1/2 Lemon
1/4 cup Organic Unbleached White Flour
1/2-1 teaspoon cinnamon
A pinch of Sea Salt
2 Tablespoons of Earth Balance Soy-Free Buttery Spread

Pie Crust Directions:
Add flour, honey, and sea salt to Kitchen-Aid mixing bowl. Cut up Earth Balance buttery spread into smaller pieces and add it to the bowl. Place the pouring shield on the mixing bowl and blend the ingredients using the flat beater attachment. Gradually add cold water to the mixture to help hold the dough together. Once thoroughly mixed, remove it the from the mixing bowl (use spatula if necessary), and divide the dough into two. Shape the dough into 2 balls, wrap them separately with parchment paper, and refrigerate for at least 45 min.

Lay a large piece of parchment paper on the counter and sprinkle flour on it. Using a rolling pin, roll out one of the dough balls into a large enough circle to cover the 9-inch pie dish. Coat the pie dish with Earth Balance buttery spread and transfer the rolled-out pie crust to the pie dish. Using a butter knife, make 4-6 small, shallow cuts in the bottom of the uncooked pie crust.

Prepare the filling before sprinkling more flour on the parchment paper and rolling out the other dough (top pie crust). After the filling is in the pie pan with the bottom crust, roll out the other dough and cut the dough into long strips. Place strips of dough on top of the pie and create a lattice pattern. (Lay 1/2 the strips one way and 1/2 the strips perpendicular to it and carefully place every other strip in an over under position).

Pie Filling Directions:
Wash and slice pears lengthwise. An apple corer is handy to remove the core. Wash the lemon and zest the skin with a grater. Add the pears and lemon zest to a large mixing bowl. Add lemon juice, flour, cinnamon, and salt to the bowl and toss/mix well so that the pears are coated. Cut the Earth Balance buttery spread into smaller pieces and add it to the bowl. Toss the ingredients again being careful not to spill anything. Transfer the pie filling to the pie dish with the bottom crust in place.

Baking:
Preheat oven to 425° F. Bake the pie at 425° F for 15 min. Remove it from the oven and carefully rub coconut oil over the top pie crust (don’t use too much). Reduce the oven temperature to 350° F and resume baking for 45-50 min or until crust is golden brown.