Vanilla Bean Pear Persimmon Pie

The best gluten-free pie crust! Filled with spiced apples, pears, persimmon, and plenty of vanilla.

Gluten-free Vanilla Pie Crust
1 cup (120g) sifted oat flour*
⅔ cup (102g) millet flour (plus more for rolling)
½ cup (80g) sweet rice flour
¼ cup + 3 tablespoons (60g) tapioca starch
2 tablespoons sugar, plus more for sprinkling
1 teaspoon xanthan gum
½ teaspoon of kosher salt
1 cup cold unsalted butter, sliced into 16 tablespoons
1 tablespoon Rodelle Organics vanilla extract
8-15 tablespoons ice water
1 tablespoon heavy cream, for brushing on top
Filling:
2lbs apples and pears , peeled and cut off the core, then cut into ¼-inch thick slices (I used 3 small granny smith, 3 small bartlett pears)
4-5 large fuyu persimmons (1¼lbs), tops removed, halved, then cut into ¼-inch thick slices
¼ cup corn starch
¾ cup cane sugar
1 tablespoon lemon juice
Zest of one lemon
1 Rodelle vanilla bean, split and seeds scraped
½ teaspoon Rodelle Organics vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon kosher salt

View the full recipe at snixykitchen →