Chai Pear and Orange Meringue Pie (Gluten-Free, Paleo, Vegan)
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Recipe type: Dessert
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Cook time: 
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Serves: 8
 
Buttery orange shortcrust pastry meets a chai spiced pear and orange filling, topped with a billowy toasted almond meringue. This Chai Pear and Orange Meringue Pie is a sure-fire Christmas winner.
Ingredients
For the shortcrust pastry:
  • 150g almond flour/ground almonds (or cassava flour)
  • 100g arrowroot flour
  • 125g raw grass-fed butter or coconut oil
  • Juice ½ orange
For the pear and orange filling:
  • 365g firm pears (I used roughly 4 Rocha pears)
  • ½ cup plus 2 tbsp water
  • 35g/1/4 cup arrowroot flour
  • Juice of 2 large oranges
  • Zest of 1 large orange
  • ⅓ cup light agave nectar/raw honey
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • ¾-1 tsp ground cardamom (roughly 10-13 pods)
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground black pepper
  • ⅛ tsp ground cloves
  • ½ tsp agar agar powder
  • Pinch sea salt
  • ¼ cup coconut oil/butter
For the vegan meringue:
  • 130g/1/2 cup plus 2 tbsp raw cane sugar
  • ⅓ cup organic aquafaba (chickpea juice from tin/carton)
  • 1 tsp almond extract (optional)
  • ⅜ tsp xanthan gum
  • ⅛ tsp cream of tartar
Instructions
  1. In a small mixing bowl sieve in your flours. Chop your butter into small cubes and throw in. If using coconut oil divide into small chunks using a teaspoon. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  2. Remove your flour and butter from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls. Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at - you just want to use enough for it to only just form the beginnings of a dough ball. Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  3. Whilst your dough is resting in the fridge begin preparing your pear purée for the filling. Remove the stalks from your pears and using the Microplane Professional Peeler remove the peel from all of your pears. Slice into quarters and remove the core. Roughly dice your pears and add to a medium-sized heavy-bottomed pan along with your cold water. Cook on medium heat until you can crush the pears with the back of your spoon. If at any time the pan starts to dry out add another tablespoon of water and repeat if necessary. Push the pears through a fine-meshed sieve over a bowl. Throw away the pulp and set your purée to one side.
  4. Pre-heat your oven to 180C/350F/Gas Mark 4 and grease your pie tin. Remove the dough from the fridge and gently warm it between your palms and give it a little knead. Next 'knuckle in' the dough into your loose-based pie/tart tin (23cm/9", 3cm/1¼" deep) until nice and even and with a slightly thicker crust around the edges. Trim away any excess dough using a knife and prick the base with a fork several times. Place the pie crust into the freezer for 15 minutes until firm.
  5. Remove your pie crust from the freezer, line with a little baking parchment, pour in some 'baking beans', and place onto the middle shelf of the oven to blind bake for 10-15 minutes until the pastry begins to look dry and slightly pale. You want it to be almost baked but not quite. Remove the baking beans and cook for a further 10-15 minutes until fully cooked through. If it begins to brown too fast simply pop over some tin foil shiny side up.
  6. Whilst the pie case is cooking whip up your meringue topping. Divide your raw cane sugar into 2 equal halves, transfer one half into a high powered blender and using a milling blade, process until it begins to turn into an icing sugar-like consistency. Place your aquafaba, almond extract (if using), xanthan gum, and cream of tartar into your stand mixer and whisk on max speed until doubled in size and fluffy. Be sure to periodically scrape down the sides to incorporate all of the ingredients. Spoon in your powdered sugar first, spoon by spoon, followed by your granular cane sugar following the same method. Whisk until smooth and fluffy with stiff peaks. You shouldn't be able to feel any grittiness of the sugar when rubbing the mixture between your fingers. Place in the refrigerator whilst you prepare your filling.
  7. Place your pear purée and remaining filling ingredients, except for the coconut oil, into a medium-sized pan. Whisk together until smooth and place over low heat. Whisk continuously until thickened but still pourable. Remove from the heat and stir in your coconut oil.
  8. Remove your pie from the oven once baked and pour over your filling. Leave to cool for a few minutes before topping with the meringue and bake for a further 15-20 minutes until the meringue has browned. Remove from the oven and leave the pie to cool completely before removing from the tin. If you're in a rush, blow torch your meringue with a chef's blow torch.
Notes
Utensils needed: 23cm/9" loose-based pie/tart tin, 3cm/1¼" deep, food processor, and stand mixer or a handheld/electric whisk.

Storage Instructions: Store in an airtight container in the refrigerator and consume within 3-4 days.

For a whiter meringue substitute ½-3/4 of your raw cane sugar with erythritol or xylitol.

If you're looking to make this in advance it's best to blind bake your crust, then fill with the filling and bake for 15 minutes then leave to cool completely, then wrap in cling film and chill in the refrigerator overnight. The next day you can whip up your meringue and either blow torch it or pop the pie back into the oven for 15 minutes to brown up the meringue.

*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
**Preparation time includes 1-hour resting time for the dough.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/chai-pear-and-orange-meringue-pie-gluten-free-paleo-vegan/