Mini Pear Pies

  I wanted to bake some round with pears, so came up with Mini Pear Pies.

Ingredients:

Pie Crust (you will use 1/2 of the following recipe):

• 1 cup All Purpose flour (125 grams) 
• 1 cup whole wheat flour (125 grams)
• 1 tsp salt 
• 1 tablespoon sugar
  
• 2 sticks cold butter, cut into 1/4" cubes
• 1 cup sourdough starter (8 ounces)
  

Filling:

• .5 cup white sugar
• .25 cup brown sugar
• 4 tablespoons cornstarch
• .5 teaspoon salt
• 1 teaspoon ground cinnamon
• .5 teaspoon powdered ginger
• 1 teaspoon lemon zest (optional)
• 5 cups peeled and sliced pears (I used 4 large ripe pears)
• 1 tablespoons lemon juice (I used 2 tablespoons orange juice)

 

Instructions:

1. In a food processor, whisk together the flour and salt, and sugar with the metal blade.
2. Drop the butter around the flour, and pulse together for several seconds. 
3. Add sourdough starter, and pulse together for several seconds.
4. Move mix to a larger mixing bowl, and squash together with your hands.
5. Divide dough in half, reserve one half for another use.
6. Make 12 balls out of remaining dough (about 1 ounce each.) Cover dough, and place in the refrigerator for at least 30 minutes.
     
   
7. Preheat oven to 375.
8. Liberally spray all wells in a 12 well cupcake pan with cooking spray.
9. Divide the pie crust into 12 one ounce balls (I used my large cookie scoop)
10. Squish out each ball into a thin 5" circle (I used my tortilla press and wax paper).
11. Line each well of the cupcake pan with a crust.
12. Combine sugars, cornstarch, salt, cinnamon, ginger, and lemon zest (if using) in mixing bowl.
13. Stir in pears a cup or so at a time and the juice.
14. Arrange pear slices in each well, standing up if you like.
15. Bake in the preheated oven on a baking sheet for 30 to 35 minutes.
16. Bake until crust is golden brown and filling is bubbly.
17. Allow pan to cool on wire rack for about 15 minutes before removing the mini pies.

 

Carole's Notes:

I liked this! It was a nice was to use up very ripe pears.

Note: This makes a very thin pie crust for the mini pear pies, so is 'lower carb'. After baking, I put the mini pies in cupcake papers to transport them.
You might consider using more of the dough, and making the dough balls larger or topping the mini pies.

The recipe is lightly adapted from https://www.allrecipes.com/recipe/12275/fresh-pear-pie/