Preheat oven to 400°.
Start by making the crust: combine flour and salt in a large bowl.
Add butter and use your hands to mix it in with the flour. This took me about two minutes to fully break down the butter. You want the mixture to be crumbly.
Add in the syrup and milk; stir to combine.
Last, add the water and stir. The dough will be a bit sticky, and that's ok. Form dough into two separate balls, one a bit larger than the other, and place them in the refrigerator.
While dough is hardening, make the pear filling.
Heat coconut oil in a large skillet and then add the chopped pears. Cook the pears until they are slightly soft, but be careful not to overcook them! I recommend 5 minutes over medium-high heat.
While pears are cooking, add the sugar and chai spices to the skillet and stir so that the pears are coated with them; set skillet aside.
Next, it's time to roll out the dough. Flour a baking mat and place the larger ball of dough on it, being sure to coat the dough with additional four as well.
Use a rolling pin to roll out the dough so that it's in the general shape of a circle, making sure it's at least 11" in diameter.
Lightly line your 9" pie pan with coconut oil and then transfer the dough into the pie pan. The dough should hang off the edges a bit--that's a good thing!
Use your hands to press dough into the pan, and then trim the edges and scallop them if you wish.
Add the cooked pears to the pie pan and set aside.
Next, it's time to create the top layer for your pie. Roll out the second ball of dough (you can add the trimmings from the pie crust to this second set of dough--that's what I did!) so that it's in the general shape of a rectangle.
Use a knife or pizza cutter to cut dough into thin (approx 1") strips, and criss cross the strips overtop of the pear filing, being sure to secure the ends of them so they stay put.
Brush top dough with a bit of melted butter and sprinkle with cane sugar.
Bake pie for approximately 40 minutes and then reduce the oven temperature to 350° and continue baking for an additional 15 minutes, or until crust turns golden brown.
Remove from oven and wait until pie cools off before cutting a serving.
Enjoy (with or without coconut or cashew-based ice cream)!