Pear raspberry pie Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 2 uncooked pie crusts  23 cm (9 in.)
• 440 g pears, peeled and cubed (about 4 pears)
• 390 g (3 cups) raspberries, fresh or frozen
• 90 ml (6 tbsp)  Tapioca starch
• 45 ml (3 tbsp) maple syrup

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Line a pie dish with one pie crust.
3. Place the fruit in the pie plate, sprinkle with tapioca starch and then pour the maple syrup on top.
4. Place the other crust on top, having taken care to brush the contours with a beaten egg to seal well.
5. Cut slits on top to allow steam to escape and brush with beaten egg for a nice golden crust.
6. Bake on the bottom rack for about 60 minutes, or until the crust is golden brown.
7. Let stand before serving to allow the tapioca to thicken.