Open Faced Pear Pie (scd)

Fall is fast approaching and that means that soon produce aisles will be stocked with ripe pears and dozens of apple varieties. And for foodies nothing says "I love fall" quite like a pie does. With this in mind, I conjured up a few ingredients to use up the juicy pears I bought, and threw everything together. The result was delicious.
Preheat oven to 350 degrees.

Crust:
4 Tbsp melted butter
1 cup almond flour
1/4 cup dried shredded coconut
1 Tbsp coconut flour
1 Tbsp coconut oil
1 egg (optional)

Combine all of the above ingredients in a small bowl. Press into a 9 inch pie pan so that the crust just barely starts to go up the sides. Place in oven for about 15 minutes, or until the edges start to lightly brown.

Filling:
3 or 4 large ripe pears, peeled and sliced thinly
2 Tbsp cinnamon (my cinnamon tends to be on the weak side, so use less if you have a strong spice)
1 tsp nutmeg
dash of allspice
2 Tbsp honey

Combine the above ingredients into a bowl, or use the same bowl as used for crust, like I do, and save on dishes. Use your hands to mix together. Ripe pears are extremely soft and if you use a spoon it may easily break the fruit into pieces and kind of make a mushy mess. Once combined, throw the spiced pears on top of the pre-baked crust. Place back into the oven for another 45 minutes. Remove and eat while warm. Also very good cold, for a sweet treat breakfast just FYI.