Blog | PEAR MOON PIE with Spelt Flour and Butterfly Pea Powder
PEAR MOON PIE with Spelt Flour and Butterfly Pea Powder
RECIPE |

PEAR MOON PIE with Spelt Flour and Butterfly Pea Powder

Moon Pie for the SOUL! Pear spelt pie with chai spices and butterfly pea. Warming foods for the fall got us thinking about cozy, warming, fluffy, grounding, nourishing and yum goodies. This precious moon pie is colored with our butterfly pea powder! Also as a fun tip, you could even poach these pears 🍐 in butterfly pea to make them purpley bliss. 

Crust

1+ 3/4 cup spelt flour

2 Tbsp raw sugar

1/4 tsp salt

6 ounces cold vegan butter( I use vegan block)

2-4 Tbsp ice cold water

Filling

2 handful of Pecans

3 spoons raw sugar

Zest of 1 lemon

6 small firm pears peeled

2 Tbsp vegan butter

3 tbsp cornstarch

1/3 cup raw sugar

1/4 tsp sea salt

1 tsp cinnamon

1 tsp freshly grated ginger

1 lemon the zest only a squeeze of lemon

Glaze

Mix together 1 tsp vegan butter melted

1 tbsp orange marmalade

Pie Crust

Mix flour sugar and salt in a bowl add the butter in cubs and work with a fork until sandy/crumbly and well combined.

Add ice-cold water and mix with a fork.

Press the dough in a ball (if dry add some water spoon by spoon), let it rest for 1 hour in the fridge.

Filling

In a pan, add the butter and sugar and let it cook until bubbles. Cut off the round bottoms of the pears taking the core off and dice the rest and accommodate all in the pan with cornstarch and spices. Let it cook at high flame until all liquid is gone and the pears are slightly caramelized. Let it cool apart.

Toast the pecan in a pan . Grind half in a blender with 3 spoons of sugar and a tiny little water, pulse until you have a paste, adding the lemon zest.

Assembling

Preheat the oven at 350F. 

Roll out the pastry divided in 2 haves on a flowered surface. Should be 1/5 cm thick.

Lay 1 half in a buttered pie dish. I butter my pie dish in advance and freeze it to be sure the pie doesn't stick to it.

Add the pecan paste, the pears and the toasted pecans, lemon zest and ginger. Cover with the other half of the pastry cutting the excess and sealing the edges. 

Cut the moons out of the pastry leftovers. Use anything round about 3 cm diameter ( I used a piping nozzle!) and color the dark using the Pea Butterfly Powder. Brush with the marmalade glaze to give the egg wash shine. Cook for about 30-40 min or until dark golden.

Enjoy ✨ 

Check out our Instagram to see a fun video of this beautiful Moon Pie!

Recipe by Silvia Bifaro.