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.
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.