Personal Pear Pies
Recipe by Michal Frischman
Thank you to the general Internet for the inspiration, and to Shushy Turin for bringing it to my attention. I’ve been thinking about making my own version of these ever since I saw them a few months ago. I love how legit these look and how little effort it takes to make them.
Yields 8 personal pies
- 4 Bartlett pears, peeled, sliced in half, and cored
- ⅓ cup brown sugar
- 1 tsp cinnamon
- 1 sheet Madanot sweet pie crust, or 1½ sheets puff pastry
- 1 egg, beaten
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cut the pastry into 8 squares and place one piece on top of each pear half. If using puff pastry, allow some pastry to wrap under the pear, to prevent it from shrinking back, and prick the puff pastry with a fork all over.
Spray the baking sheet with cooking spray. Combine brown sugar with cinnamon and place a spoonful of this mixture in 8 spots. Smooth down each spoonful so the pear halves can rest on the sugar. Place a pear half on top of each spoonful.
Cut the puff pastry scraps into stem and leaf shapes, if desired, and attach to the pears. Brush the egg over each pastry. Bake for about 40 minutes, until golden brown.
Serve immediately, or rewarm uncovered on a low temperature. Tastes great with whipped cream or a scoop of ice cream
(Originally featured in Family Table, Issue 727)
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