Cranberry Pear Crumble Mini Pies

In my book it's never too early to think about the holidays. With a constant barrage of grim news firing from both barrels everyday we must look for ways to spread kindness and joy whenever possible. I guarantee this sweet treat will add joy to your day. These mini pear cranberry pies are the perfect balance of tart cranberries and sweet, tender pears. A touch of favorite warm spices, cinnamon and nutmeg added round out the goodness of these mini treats. Absolutely delicious and added much joy to my day. There's also something about setting a festive place setting that makes the food taste even better.   

Cook's Notes: Fresh cranberries work the best for this recipe. If using frozen, rinse and dry them before using. Recipe adapted from bakeorbreak.com. There are lots of options with this recipe. The recipe is enough filling for 4 (8 oz. capacity ramekins) 

10 mini pies

5 mini Cranberry Pear Pies plus enough filling leftover for 2 ramekins

or can serve 6 with filling made in an 8 x8 pan.

Pie Ingredient

• 1 box Pillsbury Refrigerated Pie
• Need 2 pie crusts for 10 mini pies or 1 pie crust for 5 mini pies 

Topping Ingredients:

• ¼ cup flour
• 1/3 cup old fashioned rolled oats or quick rolled oats
• ¼ cup brown sugar
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• Pinch of salt
• ¼ cup butter, cold cut into ½ inch cubes

Filling Ingredients:

• 3 large pears, firm baking kind e.g. Bosc or Anjou (about 3 cups)
• 1 cup fresh cranberries
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon  
• ½ teaspoon fresh lemon juice 
• Dash nutmeg

Topping Directions:

• Pulse topping ingredients in a food processor 5 times or until butter is pea sized or use a pastry blender.
• Freeze topping while making the filling.

Pie Directions: 

• Lightly grease a standard muffin pan.
• Sprinkle flour on large sheet of wax paper. Roll out crust lightly. Using a 5 inch biscuit cutter or glass close to that measurement cut out 4 circles.
• Reroll scraps to get a fifth circle.
  
• Press each circle into a standard muffin tin well, flattening any bunches of dough along sides and crimp edges.
  
• Freeze tin 30 minutes. Preheat oven to 375 degrees. 
• Combine pears, cranberries, sugar, cornstarch, lemon juice, nutmeg and cinnamon in a large bowl. 
• Divide filling evenly among pie crusts.
  
• Sprinkle streusel topping mixture over each pie crust and press mixture down.
  
Bake 25 minutes or until topping has browned, cranberries have popped and the filling is bubbly.

SPARKLE ON!