Personal Pear Pot Pies Recipe

Personal Pear Pot Pies Recipe
Personal Pear Pot Pies Recipe photo by Taste of Home
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Personal Pear Pot Pies Recipe

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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 loved ones to personal-size desserts. —Barbara Engelhart, Bloomfield Hills, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 2 tablespoons butter, divided
  • 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 Bartlett pears
  • 1 tablespoon orange juice
  • 1/2 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • Vanilla ice cream

Directions

Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet.
In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.
Without unfolding, cut pastry crosswise into fourteen 1/4-in. strips. Carefully unfold strips. Cut eight strips in half; cut remaining strips into thirds. Arrange over ramekins in a lattice pattern, using four long strips and four short strips for each. Gently press ends onto ramekin rims. Brush lattices with egg.
Bake 25-30 minutes or until filling is bubbly and pastry is golden brown. Serve warm with ice cream. Yield: 4 servings.
Originally published as Personal Pear Pot Pies in Country Woman October/November 2012, p33

  • 2 tablespoons butter, divided
  • 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 Bartlett pears
  • 1 tablespoon orange juice
  • 1/2 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • Vanilla ice cream
  1. Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet.
  2. In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.
  3. Without unfolding, cut pastry crosswise into fourteen 1/4-in. strips. Carefully unfold strips. Cut eight strips in half; cut remaining strips into thirds. Arrange over ramekins in a lattice pattern, using four long strips and four short strips for each. Gently press ends onto ramekin rims. Brush lattices with egg.
  4. Bake 25-30 minutes or until filling is bubbly and pastry is golden brown. Serve warm with ice cream. Yield: 4 servings.
Originally published as Personal Pear Pot Pies in Country Woman October/November 2012, p33

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