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Personal Pear Pot Pies

Total Time

Prep: 30 min. Bake: 25 min.

Makes

4 servings

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
Personal Pear Pot Pies Recipe photo by Taste of Home
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake until filling is bubbly and pastry is golden brown, 25-30 minutes. Serve warm with ice cream.

Nutrition Facts

1 pot pie: 343 calories, 15g fat (6g saturated fat), 62mg cholesterol, 177mg sodium, 50g carbohydrate (24g sugars, 7g fiber), 5g protein.

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