I have always LOVED my mom’s pear pie that she makes, so I
decided to downsize it and tweak it just a tad. I have used the muffin tin to make mini apple pies as
well. They are something different
and are easy to whip up when company is over.
Ingredients (this is for a 12 cup muffin tin)
1 box of Pillsbury pie dough (it has 2 pie crusts in it and you will use both)
2 Bartlett pear cut into small pieces (it depends on how big
of chunks you want)
2 tbs all purpose flour
½ cup sugar
1/8 tsp salt
1 cup vanilla yogurt
¼ tsp nutmeg
½ tsp cinnamon
2 tbs margarine
Whip cream (optional)
1. Preheat oven
to 400°F.
2. Lightly
spray muffin tin with cooking spray.
Open and unroll both pie crusts in box. Divide dough into 12 equal parts (or as close as you can get
to being equal). Roll each piece
into a ball and then use your hands or a rolling pin to roll out into a mini
circle. You want it to be pretty
thin but not so thin that it falls apart.
3. Push each
mini pie crust down into a muffin tin cup a mold it to the cup. You can even take your fingers and
pinch the sides so it looks like a mini pie. The crust should come to the rim of it (if it’s a little
higher that is okay). Bake the
mini pie crusts for about 5 minutes and remove from oven.
4. Mix the
pears, flour, sugar, salt, yogurt, nutmeg, cinnamon, and margarine together in
a small mixing bowl with a large spoon.
5. Evenly spoon
out the mixture into each mini pie crust in the muffing tin. Put in the oven.
6. I usually
let mine cook for about 20 minutes, but my oven isn’t the greatest. Start checking on them at about the
20-minute mark and take them out when the crust is golden.
7. Let cool for
about 10 minutes. You can add whip
cream on top if you want.
8. Enjoy!
