1 pre-made vegan pie crust, defrosted, 6 ripe medium pears, peeled and sliced, juice of 1 lemon, ½ cup + 2 tbs. coconut sugar, divided, ¼ cup + 2 tablespoons rye flour, 1 teaspoon pure vanilla extract, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon allspice, ¼ teaspoon ground cardamom, pinch of ground nutmeg, pinch of black pepper, 3 tablespoons bourbon, 2 dashes bitters, 2 containers Modern Oats Nuts and Seeds Oatmeal, ¼ cup coconut oil
Preheat oven to 400 degrees F, rack in the middle. In a medium bowl, toss pears, lemon juice, and 2 tablespoons coconut sugar until pears are well covered. Set aside to macerate for 20 minutes. Meanwhile, in a separate bowl, combine remaining ½ cup coconut sugar, 2 tablespoons rye flour, vanilla, spices, bourbon, and bitters. In a third bowl, combine remaining ¼ cup rye flour, Modern Oats’ and coconut oil. Once pears have finished macerating, add coconut sugar and bourbon mixture and ½ cup oatmeal crumble mixture and toss well to combined. Transfer pear mixture to the pie crust and top generously with the remaining oatmeal crumble. Place in oven and bake for 20 minutes. Reduce heat to 375 degrees F and continue baking for another 30 minutes, or until pie is golden brown and bubbling. Remove from oven and allow pie to cool completely, giving the juices time to thicken, before serving. Enjoy!