If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
In the food processor, add flour, sugar, and salt. Pulse 2-3 times.
Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
Add ice water 1 Tablespoons at a time until dough-like consistency (it took me about 5 Tablespoons).
Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge for 30 minutes to rest.
Remove dough from fridge and place on a lightly floured countertop. Knead the dough a few times. Using a rolling pin, roll out into 1/8" thick, 8-10" diameter circle. Transfer to a greased baking sheet.
In a medium mixing bowl, add all the ingredients for the filling and mix well.
Place pear slices in a circular pattern. Make sure to tightly pack the pears in because they shrink a bit when baking. Leave a 1/2-3/4 inch border around the pie dough.
Gently fold edges of pie dough towards the center around all the sides. Sprinkle cane sugar on top of crust and on top of pear filling.
Bake for 40-45 minutes.
Let cool for at least 10-15 minutes before cutting. Serve warm with vanilla ice cream.