Powered by Blogger.

Pears Baked in Creme

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love pie!

It is the one dessert I look for on evert dessert cart or in anyone's home. But I have to be honest, commercial baked goods, while they taste great, they no longer sit well in my gut. And now as we have taken to enjoying whole foods in all forms, I eat as little refined white flour foods as possible. I make a great whole wheat pie crust, it is nutty and delicious. But it too, will soften and not be as crisp as I like my pie crust to be.

I know, I am picky about pie.

Then add in the problem (and boy is this a problem!) that my dear husband prefers cake over pie. I am totally fine with that at holiday time, just means more pie for me! But for the other 363 days of the year, it doesn't look good for pie....

But it is not just the crust that I love about pie. It is the fillings as well. And like tripping over a stone that you didn't see in the yard, it came to me unexpectedly, that the filling could be baked without the crust and enjoyed for dessert also. When I picked myself up after falling over that idea, although not bruised, I felt pretty silly that I had not thought of that genius realization before now.

They say knowledge is power, so let's get baking!

The name of this dessert is a play on words, as there is no cream. The only dairy is the butter scattered over the top. It is a frugal recipe from many many years ago and for those of us who are dairy challenged, it is a delicious treat to enjoy!

Pears Baked in Creme, non-dairy and delicious!
Pears Baked in Creme

Pears Baked in Creme
adapted from: Pear Creme Pie
350-degree oven

6 firm pears, peeled, cored, and cut into lengthwise slices
nutmeg or cardamom if desired

1 egg
1/4 c flour
3/4 c sugar
dash salt
2 t vanilla

1 1/2 T butter cut into small dice

Place the pear slices in a deep dish pie pan. Sprinkle with the nutmeg or cardamom if desired.

Beat the egg, flour, sugar, salt and vanilla to a thick batter. Drop in spoonfuls over the top of the pears and spread gently over the top.

Note: You will not be able to cover the pears completely, and it does not matter, this mixture makes the filling around the pears.

Scatter the butter over the top. Bake 45-55 minutes or until done in your oven. You may also pop this baked dish under the broiler for a few moment to "brulee" the top, watch carefully!

Pears Baked in Creme, a delicious non-dairy dessert.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
weekend cooking @ beth fish reads


  1. This looks delicious, much like a cobbler. I love fruit pies and I'm sure I would love this too. Thanks, Rocquie

    1. Hi Rocquie, I dearly love pie crust, but as the lone pie eater, this makes better sense for our table. Thanks for stopping by.

  2. Yummm -- and, yes, genius! And so much easier than making and rolling out the crust(s). I kind of wish I had pears or apples in the house.

    1. Thanks, I am going to move on to other "pies"!

  3. My this sounds delicious, thanks for sharing. I can not make a good pie crust but this would certainly be a great substitute.

    1. Hello Mam, I had never had pear pie before, but pears make a great pie. I hope you give this a try. Thanks for stopping by.

  4. That looks so good! My dad's favorite fruit was pears.

    1. Hi Vicki, I hope you like this, pears and cardamom are one of my favorite combinations.


We appreciate your visit and encourage comments, questions and general conversations!

Back to Top