The smell of ripe pears, for me, is the essence of fall. Well, that and apples. Growing up in the northwest I would see pears ripen on our tree until the branches began to sag. My dad would collect all of the fruit, wash it, peel it, slice it, soak it in lemon juice and then put it in the dehydrator overnight. His dried pears are as sweet and chewy as candy!
This pie requires no baking and is ready in about 15 minutes — the perfect solution for ready-to-eat ripe pears.
- 2 cups pecans
- 1 cup dried pears OR pitted dates
- Dash of salt
- 3 cups pears, peeled and sliced
- 1 cup pears, chopped (use the squished or broken pieces)
- ⅓ cup dates, or date pieces, or raisins
- Juice of one small lemon
- Lightly grease pie pan with coconut oil. Grind the pecans in a food processor until coarse. Add the dried pears (or dates) and salt, process until thoroughly combined. Press the mixture into your pie pan.
- Arrange the sliced pears on the crust. Blend the remaining cup of pear, dates and lemon juice until smooth. Pour over the sliced pears.
- Refrigerate for about an hour before serving. Note: this pie is best exactly an hour after you make before getting soggy, so try to make it right before dinner or right after dinner rather than earlier in the day.
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