Gluten Free Pear & Walnut Pie

Pear & Walnut Pie

Pear & Walnut Pie



Cooking time




  • 1 sheet of Geefree Puff Pastry Dough

  • 2 Tablespoons of potato starch (or other preferred gluten-free flour) for dusting and rolling

  • 4 pears (Beurre Bosc variety if available), firm but ripe

  • 1 cup walnut halves

  • ¼ cup of pitted dates, finely chopped

  • 1 egg, lightly beaten

  • sour cream for garnish


  • Preheat oven to 375F/190C.

  • Line a baking sheet with a piece of parchment paper.

  • To make the paste, place walnuts and dates into a food processor, add a splash of water, and puree to a rough paste. Set aside.

  • To prepare the pears, use a small knife or a melon baller to remove the core of the pear. Enter through the base of the fruit to create a cavity for the walnut and date paste. Once core is completely removed, peel the pears.

  • Press an equal amount of walnut and date paste into the cavity of each pear. The fruit should be firm enough so that you can do this by hand.

  • Using a rolling pin, roll puff pastry out into one long piece. Use a little potato starch to prevent sticking. After rolling, the pastry should be about two feet long and approximately one-third of its original thickness.

  • Cut puff pastry into 1-inch strips. Use a pastry brush to brush egg wash onto each strip of pastry. Take a prepared pear, and working from the top of the pear, roll the pastry around the pear, leaving a quarter-inch overlap until you reach the base of the pear. If you run out of pastry, take another piece and mend it using the egg wash. Tuck the pastry under the base of the pear and stand upwards on prepared baking sheet. Repeat the process for the remaining pears.

  • Place the baking sheet in the oven and bake for 15-20 minutes, or until golden and puffed. Then lower the heat to 300F/150C and cook for an additional 10-15 minutes, or until the pears are soft when pierced with a skewer or small knife. Remove from oven and allow pears to rest for 20 minutes.

  • Serve with a little sour cream.