| Pâte Brisée |

1. Follow the instructions to make Pâte Brisée I used in my Paleo-ish Strawberry Thyme Galette Recipe.
2. Allow pie dough to chill 30-40 minutes.
3. Preheat oven to 350° F
4. On a lightly floured surface, roll individual galette dough pieces out until ~ 1/8″ thick.  If you flour your rolling pin as well as the top of the dough piece, your life will be MILES easier.  Also, if you have a marble rolling pin, use it.  You can even put it in the fridge when you chill your dough pieces to avoid melting the fat in the dough as you roll it out.
5. Using a long cake spatula, bench scraper, or any long flat implement, carefully run it under the dough to separate it from your rolling surface.
6. With your 8-10″ pie tin at the ready (beside the rolled dough) use your bench scraper to quickly, yet carefully, fold your dough in half.
7. Using your bench scraper again, use it and your other hand to quickly, yet carefully, lift the dough to cover half of your pie tin.
8. Unfold dough, and quickly (so that you don’t let it get too warm) press the dough into the folds of the pie tin with your fingers.
9. Once pressed into the pie tin, quickly brush your hands in a downward motion along the rim to cut off any overhanging pastry.  Save the overhanging pieces.
10. Poke the bottom of the pastry a few times with a fork, line with tin foil and place pie pastry in oven for 10-15 minutes.
11. After 15 minutes, remove tin foil.  Continue cooking pastry a further 10 minutes or until pastry is fully cooked.  It will look slightly dry.
12. Once fully cooked, remove pie shell from oven and set aside to cool.  I find that as the pastry cooks, it shrinks a little bit leaving slight cracks in the pie shell.  Use the leftover pastry cuttings to rub into and fill these cracks.  (Since there is no egg or flour in the pastry, it’s not the end of the world if there are a couple of small places with raw dough!)
13. Turn oven off.

| Poached Pear Pie |

1. While your pie shell is chilling, bring the wine, water, cinnamon stick and cloves to a boil in a pot large enough to hold your pear halves.
2. Add the pears, rounded part down.
3. Poach pears at a simmer for 15 minutes.  Using a wooden spoon, carefully flip the pears over (to have the flat side down).  Cook another 5 minutes.
4. Carefully remove pears from pot and place on a plate lined with paper towel to cool.
5. Add 1/3 cup of sugar to the red wine, increase the heat to bring mixture to a boil and cook until the red wine mixture has reduced to 1/4 cup.
6. While reducing the red wine, place mix the 1/2 cup sugar, gelatin, and Egg Replacer in a medium pot on the stove.  Stir in the coconut milk, salt, vanilla, and cinnamon.
7. Stirring often, cook mixture on stove until it begins to thicken.  (And remember to check your red wine syrup! It can get thick quick!)
8. Once thick, add your food dye/turmeric drop/pinch by drop/pinch, stirring in between, until desired ‘Custard’ colour is reached.  If using Turmeric, I wouldn’t add more than 4 pinches because it may alter the taste of the custard.
9. Set ‘Custard’ mixture aside to cool for 10 minutes.  Once Red Wine Syrup has reduced, pour into a small serving dish or Tupperware and store at room temperature.  If not serving the pie the same day, put Saran Wrap over the serving dish if using one.
10. Arrange pears in pie flat side down, and evenly spaced.
11. Pour ‘custard’ around the pears (taking care not to cover them, unless you prefer the look of them covered).
12. Place pie on a flat surface in the fridge to cool for 2-3 hours (or until ‘custard’ has set).
13. Allow pie to warm for 10 minutes before serving.
14. And of course, serve pie with (lots) of red wine syrup drizzled on top.
15. Enjoy!