I love this Chai-Spice Vegan Pear Pie for its comforting warmth and naturally sweet flavors. The combination of fragrant chai spices with tender, juicy pears wrapped in a flaky vegan crust creates a perfect dessert that’s both cozy and fresh. It’s an ideal treat for any season, especially when I want something that feels homemade but is entirely plant-based.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
6 ripe but firm pears, peeled, cored, and sliced
½ cup brown sugar or coconut sugar
2 tbsp cornstarch or arrowroot
1 tbsp lemon juice
1½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
Pinch of black pepper
1 tsp vanilla extract
For the crust:
2½ cups all-purpose flour
1 tbsp sugar
½ tsp salt
1 cup vegan butter or solid coconut oil, chilled
5–7 tbsp ice water
Directions
Prepare the crust: In a bowl, I mix flour, sugar, and salt. Then I cut in the chilled vegan butter until the mixture looks like coarse crumbs. I add ice water a tablespoon at a time until the dough just holds together. I divide the dough in half, wrap each in plastic wrap, and chill for 30 minutes.
Make the filling: I toss the sliced pears with sugar, cornstarch, lemon juice, spices, and vanilla in a large bowl. I let this sit while rolling out the crust.
Assemble the pie: I roll out one half of the dough to fit a 9-inch pie dish and fill it with the pear mixture. Then I roll out the second half and place it on top—either as a full crust or a lattice. I seal and crimp the edges, cutting slits if using a full top crust.
Bake: I preheat the oven to 375°F (190°C). I brush the top crust with plant-based milk and optionally sprinkle coarse sugar for extra crunch. The pie bakes for 50–60 minutes, until the crust is golden and the filling bubbles.
Cool & serve: I let the pie cool for at least 2 hours so the filling sets before slicing.
Servings and Timing
This recipe serves 8 slices and takes about 1 hour and 45 minutes total—30 minutes to prepare, 30 minutes chilling the dough, and 50-60 minutes baking, plus cooling time.
Variations
I sometimes swap pears for apples or mix both fruits for a different flavor twist. For a nutty crunch, I add chopped walnuts or pecans to the filling. If I want a gluten-free version, I substitute the all-purpose flour with a gluten-free blend for the crust. To sweeten naturally, I also try maple syrup or date syrup instead of sugar.
Storage/Reheating
I store leftover pie covered in the refrigerator for up to 4 days. To reheat, I warm slices in a 350°F (175°C) oven for about 10-15 minutes until heated through and the crust crisps back up. It also freezes well—wrapped tightly, it keeps up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use canned or frozen pears instead of fresh?
I recommend fresh pears for the best texture and flavor, but if I only have canned or frozen, I drain them well and adjust the cornstarch to avoid too much liquid in the filling.
What can I use instead of vegan butter?
Solid coconut oil works well and adds a subtle flavor. For other options, I sometimes try vegetable shortening or a plant-based margarine with a high fat content for flakiness.
How do I make a lattice crust?
After rolling out the top dough, I cut it into even strips about ½ inch wide. I lay half the strips across the pie, then weave the remaining strips over and under to create a lattice pattern before sealing the edges.
Can I prepare this pie in advance?
Absolutely. I prepare the filling and crust separately and store them in the fridge overnight. Then I assemble and bake the pie fresh the next day for the best crust texture.
What if my pears aren’t very sweet?
I add a bit more sugar or drizzle maple syrup over the filling before baking. The lemon juice and spices also help brighten and balance less sweet pears.
Conclusion
I always find this Chai-Spice Vegan Pear Pie to be a comforting classic with a flavorful twist. The warm spices combined with juicy pears and a flaky vegan crust make it a crowd-pleaser. Whether for a holiday dessert or a cozy weekend treat, this pie never disappoints. I hope it becomes one of your favorite plant-based recipes too.
Recipe:
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Chai-Spice Vegan Pear Pie
- Total Time: 1 hour 45 minutes (including chilling and cooling)
- Yield: 8 slices
- Diet: Vegan
Description
A comforting vegan pear pie infused with warm chai spices and wrapped in a flaky, buttery vegan crust. Naturally sweet and perfect for any season, this plant-based dessert combines tender pears with fragrant cinnamon, ginger, cardamom, cloves, and nutmeg for a cozy treat.
Ingredients
6 ripe but firm pears, peeled, cored, and sliced
½ cup brown sugar or coconut sugar
2 tbsp cornstarch or arrowroot
1 tbsp lemon juice
1½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
Pinch of black pepper
1 tsp vanilla extract
2½ cups all-purpose flour
1 tbsp sugar
½ tsp salt
1 cup vegan butter or solid coconut oil, chilled
5–7 tbsp ice water
Instructions
- Prepare the crust: In a bowl, mix flour, sugar, and salt. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together.
- Divide the dough in half, wrap each in plastic wrap, and chill for 30 minutes.
- Make the filling: Toss the sliced pears with sugar, cornstarch, lemon juice, spices, and vanilla in a large bowl. Let sit while rolling out the crust.
- Roll out one half of the dough to fit a 9-inch pie dish and fill it with the pear mixture.
- Roll out the second half of the dough and place it on top as a full crust or lattice. Seal and crimp edges; cut slits if using a full top crust.
- Preheat oven to 375°F (190°C). Brush the top crust with plant-based milk and optionally sprinkle coarse sugar.
- Bake for 50–60 minutes until the crust is golden and the filling bubbles.
- Cool the pie for at least 2 hours before slicing to allow the filling to set.
Notes
Swap pears for apples or a mix of both for variation.
Add chopped walnuts or pecans to the filling for extra crunch.
Use a gluten-free flour blend to make the crust gluten-free.
Replace sugar with maple syrup or date syrup for natural sweetness.
Store leftovers covered in the fridge up to 4 days; reheat in oven at 350°F (175°C) for 10-15 minutes.
Pie freezes well up to 2 months; thaw overnight in fridge before reheating.
To make a lattice crust, cut top dough into ½-inch strips and weave over the pie.
Prepare filling and crust separately in advance and assemble before baking for best results.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: approx. 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
