Pear and Poppy Seed Pie With Streusel Topping

This recipe makes a lovely tart or pie. The filling is rather like a vanilla pudding, but more firm.

Serving Size: 6

Ingredients:

for the crust:

• 1 & 1/2 cups AP flour
• 1/4 cup vegan margarine
• 1/4 cup sugar
• 1 tablespoon baking powder

for the filling:

• 2 cups vanilla soy milk
• 1/3 cup sugar
• 1/2 cup poppy seeds
• 3 tablespoons semolina
• 1/2 cup coconut cream
• 1/4 raisins (optional)
• 3 pears, peeled, cored and chopped

for the streusel topping:

• 1 cup flour
• 1/4 cup vegan margarine
• 1/4 cup sugar

Directions:

1. Place the ingredients for the crust in a food processor and pulse to combine. It will be the consistency of sand.
2. Press the crust into a lightly oiled springform (9-11 inch diameter)
3. Place the ingredients for the streusel topping in the food processor and pulse to combine.
4. Preheat the oven to 350 F/177 C.
5. Peel, core and chop the pears.
6. Place the vanilla soy milk in a saucepan and heat.
7. Bring the soy milk to a boil, while stirring.
8. Add the poppy seeds and semolina.
9. Stir constantly while cooking to thicken.
10. As the mixture becomes thick, add the raisins and chopped pears.
11. When the mixture becomes thick, pour the mixture over the crust.
12. Sprinkle the streusel topping evenly over the filling and place in the preheated oven to bake for 60 minutes.
13. When the streusel topping is lightly browned after 50-80 minutes, remove from oven and allow to cool for at least 1/2 hour in order to set.

Notes:

The semolina is important. If you can’t get it, perhaps tapioca flour would work.