Paleo Pear and Pomegranate Pie

Are you looking for a delicious and unique dessert recipe for the holidays? Feast your eyes on our latest mouth-watering paleo pear and pomegranate pie recipe, created by our very own Caveman Chef, David Kenney.

paleo pie recipe, pear pie, caveman chefs
Paleo Pomegranate and Pear Pie

With just a little time prepping and baking, this pie will quickly become a big family favorite for the holidays.

Pear Pomegranate Paleo Pie

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Paleo
Keyword: Paleo Deserts, Paleo Pie Recipes, Pie Recipe
Author: David Kenney

Ingredients

  • Crust Recipe:
  • 1 cup coconut flour
  • 1 cup arrowroot
  • ¼ tsp sea salt
  • ¾ cup coconut oil room temperature
  • ½ cup cold water
  • 1 T coconut oil melted
  • Filling:
  • 3 1/2 T coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pomegranate juice
  • 1 tsp cinnamon
  • ¼ tsp grated nutmeg
  • ½ tsp fine sea salt
  • 1 tsp vanilla
  • 5 of your favorite pears not too ripe
  • 1 Pomegranate seeds removed
  • Pinch of fresh sage for garnish

Instructions

  • Preheat oven to 325*.
  • Spoon coconut, in small pieces, into a bowl and refrigerate for 15 minutes (think butter tabs).
  • Place coconut flour, arrowroot, chilled coconut oil, and salt into a food processor and pulse gently until coconut oil peces are pea sized. Add water and pulse a couple times until just incorporated. Be careful not to over mix
  • Place mixture in pie dish and spread evenly with your fingers throughout dish and sides. Prick the bottom with a fork, then gently brush with melted coconut oil.
  • Bake for 15-18 minutes or until brown. Set the pie crust aside when complete and let cool.
  • While the crust is baking, core and slice the pears in 1/4inch slices. Set one sliced pear to the side
  • Heat the coconut oil, pomegranate juice and sugar in a small to medium sized saucepan. Cook over medium high heat for 10-15 minutes or until syrup consistency. Let cool slightly
  • Add the syrup mixture to a blender with the reserved pear, cinnamon, salt and vanilla. Puree on high until smooth. Set aside
  • Increase oven temperature to 350*. Pinwheel pear slices in pre-made pie crust. Pour the syrup mixture over the arranged pears and bake for 35 minutes or until golden brown and bubbly. Let cool for 10-15 minutes. Garnish with pomegranate seeds and fresh sage. Enjoy! You deserve it!

For more delicious paleo holiday recipes, click here

Photo Credit: Rebecca Ann Photography

Please follow and like us:
error