PEARY GOOD

Let me introduce you to my bro, Peary. He isn’t much of a talker, but he sure is sweet.

For this delicious pear apple pie bromance you will need:

Crust

1 1/4 cups flour(reg or GF, whatever floats your boat)

1/4 tsp salt

1/4 tsp cinnamon

2 tbsp chilled coconut oil(cut in cubes)
3 to 4 tbsp of water(add a little, maybe add a little more)

Filling…nom nom nom.

1/3 cup coconut sugar

1/4 cup flour(read first line again)

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1 large Celis fresh apple(peel it and slice)
2 Celis fresh, delicious Starkrimson pears(peel em and slice em)

1/2 cup coconut oil, softened

1/2 cup coconut sugar

1/2 tsp vanilla

1/3 cup flour

1 tsp cinnamon

1 cup oats
handful of raisins

Numero Uno: Get to mixin 2 1/2 cups of flour, 1/2 tsp salt, & 1/2 tsp cinnamon in a food processor(blender, bullet, they all get the job done). Old school hands work, too. Cut 3/4 cup of the chilled coconut oil into chunks & add it to the above mix. Mix til the coconut oil is the size of a pea or pebble or something else that size.

Numero Dos: SLOWLY add 6 to 8 tbsp of cold water until the mixture holds together( Nothing wrong with the eyeball method of measurement).

Numero Tres: Shape the mixture into a pie crust mold, place in a pie pan, and let it chill out in the fridge for like a hour.

Numero Cuatro: While your crust is in the fridge chillin like a villain, mix the sugar, flour, cinnamon, nutmeg, & salt in a bowl. Add the apple and pears and toss it around to coat the fruit.

Numero Cinco: In a separate bowl, mix the crumbly toppings(favsies) together in a bowl and slide to the side. Sprinkle raisins on top.

Numero Seis: Preheat oven to 350 degrees.

Numero Siete: Remove the crust from the fridge, add the fruit mixture, top with crumbly topping and place in oven to bake for 50 minutes.

Numero Ocho: Check on Peary after 20 minutes to make sure, he isn’t getting too baked. If so, cover the edges with foil.

Numero Nueve: Check periodically and if he is too baked, cover entirely with foil.

Numero Diez: Take out, cool down, don’t burn your mouth, and devour.

Did we mention it’s all vegan, bruh?