Best Personal Pear Pot Pies Recipes

PERSONAL PEAR POT PIES

Personal Pear Pot Pies image

Talk about cutie pies! These tasty pear mini pies, baked in ramekins, are super easy. Frozen puff pastry makes it simple to treat your loved ones to personal-size desserts. -Barbara Engelhart, Bloomfield Hills, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter, divided
2 tablespoons sugar
1 tablespoon cornflake crumbs
1 tablespoon brown sugar
1/4 teaspoon ground ginger
2 cups finely chopped peeled Anjou pears
2 cups finely chopped peeled Bartlett pears
1 tablespoon orange juice
1/2 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
Vanilla ice cream

Steps:

Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet., In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter., Unfold pastry; cut into 1/2-inch strips. Arrange over ramekins in a lattice pattern, trimming to fit. Gently press ends onto ramekin rims. Brush lattices with egg., Bake until filling is bubbly and pastry is golden brown, 25-30 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 343 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 177mg sodium, Carbohydrate 50g carbohydrate (24g sugars, Fiber 7g fiber), Protein 5g protein.

PERSONAL PEAR POT PIES

Personal Pear Pot Pies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 11

Ingredients

2 tablespoon(s) butter, divided
2 tablespoon(s) sugar
1 tablespoon(s) cornflake crumbs
1 tablespoon(s) brown sugar
1/4 teaspoon(s) ground ginger
2 cup(s) finely chopped peeled anjou pears
2 cup(s) finely chopped peeled bartlett pears
1 tablespoon(s) orange juice
1/2 - sheet frozen puff pastry, thawed
1 - egg, lightly beaten
- vanilla ice cream

Steps:

Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet. In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.
Without unfolding, cut pastry crosswise into fourteen 1/4-in. strips. Carefully unfold strips. Cut eight strips in half; cut remaining strips into thirds. Arrange over ramekins in a lattice pattern, using four long strips and four short strips for each. Gently press ends onto ramekin rims. Brush lattices with egg.
Bake 25-30 minutes or until filling is bubbly and pastry is golden brown. Serve warm with ice cream.