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I hesitate to call this a cake because it’s really more of a pie. Actually, it’s most like a clafoutis but with that, I often lose people 🙂  Whatever you call it, I think we can all agree this recipe is THE.BEST.FALL.DESSERT. Quick, easy…and with pears.

I love dishes you can make all together with the flip of a blender button and brief assembly of fruit. Simple slice the pears, place in baking dish and pour the creamy goodness over the top. Yes, it’s that easy.

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Cardamom Pear Custard Pie – Makes One 9″ Pie

1/4 cup unsalted butter, melted
3 ripe but firm Comice or Bartlett Pears, cored and sliced
1/3 cup sweetener (I like coconut sugar or honey)
1/3 cup flour of choice (can use gluten-free)
2 tsp. vanilla extract
3 large pastured eggs
3/4 cup milk (I prefer almond)
1/4 tsp. sea salt (I love ginger salt from Whole Spice)
1/2 tsp. ground cardamom
Powdered sugar for dusting

Preheat oven to 350. Butter a 9-inch pie dish.
Slice pears to 1/4” lengthwise. Arrange slices overlapping in dish.
Using a blender, mix butter, sugar, flour, vanilla, eggs, milk salt and cardamom until smooth.
Pour batter over pears and bake until golden brown – approximately 40 minutes. Dust with powdered sugar and serve warm or at room temperature.


Comments

Cardamom Pear Custard Pie — 2 Comments

  1. This is Annie, Laura’s friend. . I would love to meet you in napa. There feb. 7-11. Please contact me!!!

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