Little Pear-Raspberry Pot Pies |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Can be made up to 8 hours in advance and kept at room temperature Ingredients:
15 ounces refrigerated ready-to-bake pie crusts (i use pillsbury) |
1 cup sugar |
2 tablespoons sugar |
3 tablespoons cornstarch |
1 tablespoon minced crystallized ginger |
1/4 teaspoon ground cinnamon |
3 lbs firm-ripe anijou pears (comice or barlett pears can be used also, peeled and cut into 1 in. chunks) |
1/2 pint fresh raspberries or 1/2 pint frozen unsweetened raspberries |
2 teaspoons milk, for brushing crusts |
Directions:
1. Place oven rack in lowest position. Heat to 400°F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
2. Unroll or unfold pie crust on work surface. Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each. Discard scraps.
3. Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl. Add pears and raspberries; toss gently to mix and coat. Divide evenly among ramekins. Center crust rounds over filling; turn overhang under to make a stand-up edge. Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere. Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar. Place on prepared baking sheet.
4. Bake 40 to 45 minutes until filling bubbles and juices thicken. Remove pies to a wire rack and cool 15 minutes. If serving hot, or cool completely and serve at room temperature.
5. NOTES You can also use 12-oz. custard cups. The crust will fit on top without an overhang.
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