Cranberry Pear Mini Pies

A tart and sweet cranberry pear filling is tucked inside of flaky pastry, topped with a lattice and baked in a muffin tin to create the cutest mini pies.

PREP TIME: 20 MIN

– double crust pie dough – semi-ripe pears – granulated sugar – freshly squeezed orange juice – spices: ginger + cinnamon – vanilla extract – cornstarch – egg wash

COOK TIME: 20 MIN

INGREDIENTS

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Make the pastry and let it rest overnight.

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PREPARE THE PASTRY

Combine ingredients in a medium pot. Stir together. Cook for 10 minutes. Add cornstarch & vanilla. Allow to cool.

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PREPARE THE FILLING

Roll out pastry and place inside of the muffin tins.

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ROLL OUT THE DOUGH

Place a scant ¼ cup of filling into the muffin tins. Do not overfill them.

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ADD THE FILLING

Weave the lattice on a piece or parchment and use a circle cutter to get it the correct size.

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ASSEMBLE THE LATTICE

Add the lattice ontop. Freeze for 15 minutes before brushing with egg wash. Use the pastry scraps to add decorative pieces if desired.

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FULLY ASSEMBLE

Bake on the lowest rack until the pie crust is golden and the filling is bubbling, about 25-30 minutes.

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BAKE

FIND THE FULL RECIPE LINKED BELOW

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