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 |
- 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
- 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)
- 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.