Pear Creme Pie

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…

Pear Creme Pie, with a whole wheat crust (also dairy free).
Pear Creme Pie
This pie is delicious! I have taken the liberty to give it a slight rename, from Pear Pie to Pear Creme Pie. It does not have any cream, but like many pies from years ago in frugal times, sugar and eggs formed a creamy filling when combined with fruit. And this pie is no exception.

The pie is enhanced with a whole wheat pie crust, which gives the rich (but not too sweet) filling a crunchy, and nutty contrast in taste. You may add a bit of whipped cream or ice cream if you like, but this pie is also wonderful, plain.

Pear Creme Pie.

It is suggested that you use Bosc pears, when I went to the market there were beautiful Bartlett pears, and that is what went into this pie. Something tells me that any ripe pear could be used for this pie, and probably has, through the years.

I had never heard of Pear Pie, but I am glad I found this recipe. This pie is so good!

Pear Creme Pie
adapted from:  tasting spoons
450-degree oven

1 9 inch crust, for a whole wheat version, look here.

4 large pears, peeled and sliced
3/4 c sugar
1/4 c flour
1 egg
2 t vanilla
dash salt

1 1/2 T butter, cut into small pieces

cardamom or nutmeg to sprinkle over the top - if desired

Place pear slices into the pie crust.

Combine sugar, flour, egg, vanilla, and salt. Beat until creamy. Spread mixture over the surface of the pears in the pie shell. Dot with butter. Dust the top of the pie with cardamom or nutmeg if desired.

Pear Creme Pie.

Bake in a preheated 450-degree oven for 10 minutes, reduce heat to 350 and bake 30-45 minutes or until golden and done in your oven.

Let cool completely before serving.


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  1. Yum! I have never had a pear pie - or really any baked goods involving pears now that I think about it - but it sounds delicious! The whole wheat pie crust sounds like a nice addition.

  2. Yum. I've baked with pears a lot -- they grow abundantly around here, and I always buy then when they show up at the farmers markets. Sorry I was so late getting here this week -- we were off camping and had almost no internet connection.

  3. My daughter is obsessed with pears right now! I'll be making this for her!

  4. I love baking with pears, Melynda, and your recipe looks so good! Love the whole wheat crust. Thank you for sharing with us at the Hearth and Soul Hop.


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