Pear Pies

I haven't written in a while - surprising given it's the Christmas season and, inevitably, holidays. but anyhoo - here is a Christmas recipe for you to try. It's a longstanding tradition to make them, and they are very nice :D
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

1. 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).
2. Cut the orange in half and grate the rind into a pan. Squeeze the juice out and add  to the pan.
   
3. Add the butter, sugar, cranberries and cinnamon to the pan. Don't turn it on yet.
   
4. Peel and core the pears and cut into small pieces (about 1 cm3)
   
5. Add the pear to the pan and heat gently for 10 minutes, on a low heat. Take off and leave to cool.
   
6. Dust a work sufrace and rolling pin with flour. Roll out the pastry to a square about half the thickness of your little finger.
7. Cut 12 circles from this - you may have to re-roll if you run out of space. Keep the scraps to one side.
   
   Press the circles into the baking tray holes to form the pie bases. 
   
8. Spoon some of the pear mixture into each one. Try not to over fill - they will burn on top.
   
9. 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... :)

10. Bake for 20 mins until golden on top. Leave to cool for 10 minutes (though they can be eaten warm or cold).
11. Serve with an icing-sugar dusting or creme fraiche.