Cranberry Pear Mini Pies
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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.
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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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Full Ingredients
Make the pastry and let it rest overnight.
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PREPARE THE PASTRY
Butter Pie Dough Recipe
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
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