These mini pear and cranberry pies are sweet-tart with a buttery crumb topping.
Note: You can store any leftover crumble in an airtight container for up to 2 months for future use.
About the author: Lenore Estrada is the co-owner, along with Anna Derivi-Castellanos, of Three Babes Bakeshop, a pie business in San Francisco committed to promoting organic farming methods and encouraging people to create positive change in their own communities via their purchasing choices and their actions. You can follow Three Babes on Twitter @threebabesbake and on Instagram @threebabes.
- Yield:makes 6 mini pies
- Active time: 20 minutes
- Total time:50 minutes
- 1 mini pie crust recipe
- For Topping
- 1 cup rolled oats
- 1/2 cup flour
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 8 tablespoons melted butter
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- For Filling
- 1 1/2 pounds pears, thinly sliced and then cut crosswise into small pieces
- 3 1/2 ounces cranberries, cooked with 3 tablespoons water and 3 tablespoons sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons cornstarch
For Pie Crust: Make one recipe mini pie crust, then fit your circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.
For Topping: In a medium-sized bowl, mix together the dry ingredients bowl. Pour the melted butter over the dry ingredients and mix until completely incorporated. Set aside.
For Filling: Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, mix together the salt, cinnamon, and sugar.
In a medium bowl, mix the pears and cranberry sauce, then sprinkle in the sugar/cinnamon/salt mixture and mix until well incorporated. Add in the lemon juice and zest, and mix again, being careful not to crush the pears.
Add in the cornstarch, and mix until completely incorporated, then spoon the filling into the muffin cups lined with pie crust, pressing the filling with the back of a spoon to eliminate any air pockets. Fill the cups all the way to the top. Sprinkle crumble generously over the top.
Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.