Amelia's Pear Ginger Pie Recipe— October 2, 2015
Leaves are changing, the weather is getting colder, and I can’t help but think of how GoMacro started. Many know part of the GoMacro story about how I made cookies after being diagnosed with breast cancer. However, it didn’t start with only cookies.
At the time, Jola and I weren’t sure of what we would sell, so I made a variety of cookies, bars and pies. Of course, the bars took off much quicker than the other two. Initially, my idea behind the pies was that I would use all the fruit that I was growing on the farm including plums, apples, pears, raspberries and strawberries. Now that I think about it, most of these pies were actually tarts, but still pie-like.
So, I had a plum tart, raspberry tart, raspberry chocolate tart, deep-dish apple pie, and my most famous, the pear ginger tart. I would bake and deliver them myself to the local stores. Only a few local stores purchased them, which meant that our sales of the pies were short-lived to one Fall in 2004.
The reality of the difficulties that came with selling pies, caused Jola and I to change directions to the MacroBars, but I still think about the MacroPies and make them in my own kitchen. With the start of Fall 2015, I want to commemorate the MacroPies to our wonderful family of GoMacro fans with my Pear Ginger recipe. I hope you enjoy this family fall tradition as much as we do in our family.
- 6-7 pears
- 1 tablespoon lemon juice
- 1/4 teaspoon fresh ginger
- 1/2 cup maple syrup
- 5 tablespoons arrowroot
- 2 cups gluten-free rolled oats
- 1 cup almonds
- 1/4 cup maple syrup
- 1/4 cup walnut oil
- 2 teaspoons vanilla extract