Pear Mini Pies

Pear mini pies.

These personal-sized pies are as fun to make as they are to eat. They keep the shape of the pear halves – for a pleasing photo finish – and the crumble and toppings allow you to customize each one.

Yields | 10 mini pies |

Crumble Topping

  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • 1½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¹⁄₈ tsp ground cloves
  • 1 tsp lemon zest
  • ¹⁄₃ cup cold unsalted butter, cut into cubes

Mini Pies

  • 1 lemon, juiced
  • ¼ cup granulated sugar
  • 5 Anjou or Concorde pears, peeled, halved and cored
  • 1 8-oz sheet pie-crust dough (homemade or thawed premade frozen)
  • egg wash (1 egg whisked with 2 Tbsp water)

To Serve

  • vanilla ice cream
  • whipped cream
  • caramel sauce

| Preparation – Crumble Topping | Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine all dry ingredients. Add lemon zest. Using a fork, cut and mix butter into mixture until ingredients clump together and create a crumble. Transfer crumble to parchment paper-lined baking sheet and bake for 20 minutes or until crisp and browned. Allow to cool.

| Preparation – Mini Pies | Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine lemon juice and sugar. Add pear halves and toss to coat. Lay pears core-side down on a large cutting board. Set aside.

On a floured work surface, roll out pie-crust dough until about ¹⁄₃-inch thick. Lay dough on top of pears on cutting board. Using a knife, cut around pear halves, then wrap and tuck dough around each pear half. Tuck and press dough into pears. Transfer pears, face down, onto parchment paper-lined baking sheet. Brush dough with egg wash. Bake for 25 minutes or until golden brown.

| To Serve | Sprinkle crumble topping over mini pies and top with ice cream or whipped cream and caramel sauce; serve.

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Amanda Wilens is a contributing writer and photographer for Feast Magazine. She is also an event planner and food blogger based in St. Louis.

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