Pear Pies
Prep time: 20 mins
Serves: 12
Cooking temp: Gas 5, 190C
Cooking time: 20 mins
Ingredients
375g shortcrust pastry, out 20 mins before start
1 orange, unwaxed
15g butter
25g soft light brown sugar
1/2 tsp ground cinnamon
25g dried cranberries/raisins
2 pears
Milk
You will also need: Large (7.5-8 cm) circle cutter, star or flower shaped cutter, 12 hole baking tin
Method
- Heat the oven, and grease a 12-hole baking tray (preferably a muffin tin, as it's deeper and will give you more of a pie).
- Cut the orange in half and grate the rind into a pan. Squeeze the juice out and add to the pan.
- Add the butter, sugar, cranberries and cinnamon to the pan. Don't turn it on yet.
- Peel and core the pears and cut into small pieces (about 1 cm3)
- Add the pear to the pan and heat gently for 10 minutes, on a low heat. Take off and leave to cool.
- Dust a work sufrace and rolling pin with flour. Roll out the pastry to a square about half the thickness of your little finger.
- Cut 12 circles from this - you may have to re-roll if you run out of space. Keep the scraps to one side.
- Spoon some of the pear mixture into each one. Try not to over fill - they will burn on top.
- With the left over pastry, cut out 12 stars/flowers and lay one on each pie. Brush milk over each pie (this glazes the pastry)
Yes, I am combining two sets of pictures, taken a year apart... :) - Bake for 20 mins until golden on top. Leave to cool for 10 minutes (though they can be eaten warm or cold).
- Serve with an icing-sugar dusting or creme fraiche.