Personal Pear Pot Pies Recipe

Personal Pear Pot Pies Recipe photo by Taste of Home

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Talk about cutie pies! These tasty pear mini pies, baked in ramekins, are super easy. Frozen puff pastry makes it simple to treat your family to personal-size desserts.—Barbara Engelhart, Bloomfield Hills, Michigan

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Personal Pear Pot Pies Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

30 25 55

Ingredients

2 tablespoons sugar
1 tablespoon cornflake crumbs
1 tablespoon brown sugar
1/4 teaspoon ground ginger
2 cups finely chopped peeled Anjou pears
2 cups finely chopped peeled Barlett pears
1 tablespoon orange juice
2 tablespoons butter, divided
1/2 sheet frozen puff pastry, thawed
1 egg, beaten
Vanilla ice cream

Directions

In a small bowl, combine the sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, combine the pears and orange juice; add crumb mixture and toss to coat.
With 1 tablespoon butter, grease the bottoms and sides of four 8-oz. ramekins (do not butter rims). Divide pear mixture between ramekins; dot with remaining butter.
Without unfolding pastry, cut widthwise into fourteen 1/4-in. strips. Carefully unfold strips. Cut into shorter lengths and make a lattice crust over each ramekin. Gently press dough to rims to seal edges. Brush with egg.
Place on a baking sheet. Bake at 400° for 25-30 minutes or until filling is bubbly and top is golden brown. Cool on a wire rack. Serve with vanilla ice cream. Yield: 4 servings.

Originally published as Personal Pear Pot Pies in Country Woman October/November 2012, p33