Pear & Blackberry Mini Pies

Thursday, September 26, 2013
Today I'm sharing another recipe that I used with the homegrown apples& pears from my husband's parents.  My father-in-law mentioned his love for pear & blackberry pie, so I ad-libbed this recipe when we had him over for lunch.  

Pear & Blackberry Mini Pies (makes four)

5 pears peeled, cored & quartered
12-15 blackberries (more if they are small)
1/4 cup brown sugar
1/2 tsp. vanilla
1 tsp. pumpkin pie spice
1 rolled pie crust dough (premade is easy!)
1 egg (beaten for egg wash)

In a large bowl mix your pear slices, brown sugar, vanilla, and pumpkin pie spice- set aside.  Roll out your premade pie crust dough onto a floured cutting board.  Using the top of one individual sized ramekin, mark four circle indents into the dough.  Then, use a knife to cut out a circle 1/2 inch larger than the indent.  

Spray the inside of four ramekins with nonstick cooking spray and fill with pear mixture.  Top with 3-4 blackberries.  Place one pie dough circle on the top of each ramekin, folding over the edge and pressing to seal.  Use a knife to cut 3-4 slits in the top of the dough.  

Last, brush on your egg wash to give the dough a nice golden brown color as it cooks.  Pop into a 400 degree oven for about 20 minutes, until the crust is golden.  

Optional indulgence: top with a scoop of ice cream before serving!

You can easily adapt this with other types of fruit or spices.  I think the pumpkin pie spice just makes it extra fallish. :)

If you don't have small ramekins, make one large top-crust only pie in a standard pie pan.  I just love individual-sized desserts.  It somehow seems more special.  


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