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Pear and Cranberry Individual Pies

by Jamie on December 19, 2011

Post image for Pear and Cranberry Individual Pies

Pie. I’ve always had mixed feelings about this classic dessert. Ya see, I’m not one to swoon over warm fruit. However, I do love a good coconut cream pie and have been known to enthusiastically indulge in the banana cream variety.

When brainstorming ideas for this year’ last Holiday Recipe Exchange, I knew I wanted to step out of my specifically-cream-pie-loving box and step into the realm of fruit. But, not just any fruit pie would do – I wanted it to be festive and full of cozy winter flavors.

I remembered bookmarking a Pear-Cranberry Galette from Simply Recipes and after briefly reviewing the recipe this weekend, I knew it would be perfect for this pie themed recipe exchange.

Roasted Bosc pears blend perfectly with the sweetness of vanilla sugar and the tartness of fresh cranberries to create a dessert that will be just different enough to stand out from the standard apple pies, but familiar enough to please all the traditionalists at your table. Adding in a little ginger, cinnamon and cardamom gave these adorable pies a seasonal flair that would be perfect finish to any holiday party.

Join Katie and I this week in sharing your favorite Pie Recipes for a chance to win a Personal Pie Maker from Breville. Be sure to check out her recipe for Individual Chicken and Vegetable Pot Pies.

I want to thank each and every one of you that participated in the 2011 Holiday Recipe Exchange. We truly appreciate your contributions and have enjoyed browsing your incredible recipes.

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Pear and Cranberry Individual Pies

December 19th, 2011

Yield: 4 Individual Pies

Prep Time: 15 minutes

Cook Time:

Ingredients:

2 pounds (about 4) Bosc firm pears, peeled, cored, cubed into 1-inch pieces
1/3 cup fresh or frozen cranberries
1/2 inch piece of fresh ginger, peeled, and finely minced
1/4 cup granulated vanilla sugar
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small cubes
1/2 teaspoon almond extract
2 9-inch pie crusts
coarse sugar, optional

Directions:

1. Preheat oven to 400°F. Line a roasting pan with aluminum foil.

2. In a large bowl, combine the pears, cranberries, ginger, vanilla sugar, cardamom and cinnamon, tossing to coat evenly. Spoon mixture onto prepared pan and spread into an even layer. Dot the top with butter.

3. Roast for 1 hour or until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool.

4. Use a slotted spoon to remove the pears from the roasting pan, and place in a large bowl. Stir in almond extract.

5. Prepare pastry bases and tops according to manufacturer’s directions. Divide filling amongst the four pie wells.

6. Close lid and cook for 8-10 minutes or until pastry is golden brown.

7. Remove the pies with a plastic heat proof spatula and cool slightly.

8. If desired, before serving, lightly brush the tops of each pie with melted butter and sprinkle with coarse sugar.

Notes:

If you do not have a Breville Personal Pie Maker, head over to Simply Recipes for the recipe for a full size galette.

Source: My Baking Addiction adapted from Simply Recipes

How To Participate

For a chance to win a Breville Personal Pie Maker valued at valued at $99.00:

  1. Write and post a recipe on your blog featuring PIES.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before December 26, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.


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Prizes provided by Breville

Recipe Theme Schedule:


{ 20 comments… read them below or add one }

Natalie @ Cooking for My Kids December 19, 2011 at 6:10 pm

Oh, my! Your pies are just beautiful!

Reply

Ann P. December 19, 2011 at 6:12 pm

SO beautiful! I love the coarse sugar on top, and of course, I LOVE pears and cranberries. Your photography is so warm and Christmas-like, too! Just lovely. :)

Reply

Lydia December 19, 2011 at 8:04 pm

I LOVE this recipe. I make it all the time. I find it to be so much better than actual pie. I have had this recipe for many years, so I actually have no idea where I got it! :)

Crumbly Apple Pie

Crust
1 cup all-purpose flour
½ teaspoon salt
1/3 cup chilled butter
¼ cup ice water
Filling
7 medium apples, peeled, cored and very thinly sliced
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Topping
¾ packed brown sugar
¾ cup all-purpose flour
½ teaspoon ground nutmeg
1/3 cup chilled butter, cut into pieces

To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender, or two knives, cut butter into flour mixture until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

Place oven rack in lowest position. Preheat oven to 400°F.

On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch over hang; to make a decorate edge.

To prepare filling, mix together all ingredients. Spoon into crust.

To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender, or two knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with tin foil. Transfer to a wire rack to cool.

Reply

Sylvie @ Gourmande in the Kitchen December 19, 2011 at 10:17 pm

These are beautiful, I love the little sparkle from the sugar.

Reply

Jennifer @ Peanut Butter and Peppers December 20, 2011 at 7:28 am

What an awesome idea! I love this! I happen to have a pie crust in the fridge and I already know what I’m going to make! Your pie looks gorgeous!!!

Reply

Fred @ Savorique December 20, 2011 at 7:31 am

You are so correct, pear-cranberry is a very nice fruit change from the oh so common apple while still preserving tradition at the table.

Reply

Tara @ The Butter Dish December 20, 2011 at 8:22 am

This is delightful!!! I simply ADORE portion sizes!! The best thing about individual pies is you don’t over eat…and don’t have to share! PERFECT!

Reply

angela@spinachtiger December 20, 2011 at 10:07 am

I’ve had the idea to make the very same thing this season, but more hand held. I love the sugar on top and the recipe.

Reply

Laura Adams December 20, 2011 at 11:00 am

Oooooh my goodness… perfection.
I absolutely LOVE pie! I’m all about some warm fruit!

Reply

Mollie December 20, 2011 at 1:17 pm

This is probably the easiest pie I have ever made. It’s a summer time favorite.

Easy Key Lime Pie

Ingredients
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Reply

Casey@Good. Food. Stories. December 20, 2011 at 7:45 pm

Oh, mini pies. You warm my heart, no matter what the season. :)

Reply

Amber December 20, 2011 at 8:05 pm

Such beautiful little things. Happy Christmas, friend :)

Reply

Elizabeth December 20, 2011 at 9:18 pm

These look great!

Reply

Tracy December 20, 2011 at 10:36 pm

Beautiful pies! I love the individual ones, and especially the sugar on top. Lovely!

Reply

Julia December 22, 2011 at 3:16 pm

This recipe sounds so delicious! And the personal pie maker? genius. I never make pies because it’s too much for just two people to eat (reasonably), but to make a few at a time & share? Now that would be an amazing addition to my kitchen arsenal.

Reply

Mary Ellen December 23, 2011 at 11:20 am

It is the last theme schedule listed! I’m a little sad it is over :-( This has been fun!

Reply

Karen Lynch December 25, 2011 at 10:53 pm

I have always liked pie more than cake. My favorite is

Strawberry Rhubarb Pie

two 9inch pie shells unbaked
1 C sugar
3 T cornstarch
1 1/2 t grated orange zest
1 t apple pie spice
1 t ground cinnamon
12 oz. fresh strawberries, hulled and halved
12 oz fresh rhubarb cut into 1/2 inch slices.

Preheat oven to 350. Put pie crust in pie pan. In a bowl, rub the sugar, cornstarch, orange zest, apple pie spice, and cinnamon together with your fingertips. Add the strawberries, and rhubarb, toss together gently with a rubber spatula, and turn the fruit into the pie shell, using the spatula to scrape the bowl well.

Top the pie with the top crust and make slits steam to escape. crimp edges together. Bake for 1 hour and 15 minutes.

Have enjoyed the series.

Reply

Gayle January 12, 2012 at 8:36 pm

I make this one every year for Thanksgiving. It’s so yummy! http://www.myrecipes.com/recipe/pear-cranberry-pie-with-oatmeal-streusel-10000001673034/

Happy New Year!

Reply

megan September 4, 2012 at 2:42 pm

The last time i tried to make apple pie it turned out like a soup! So i tried baking it longer and it totally ruined the crust. I will def try this one, but what did I do wrong? I used lemon juice also

Reply

Jamie September 4, 2012 at 3:50 pm

Megan-
Hi! Without taking a look at the previous recipe, it’s hard for me to pinpoint the cause of your issue. I hope you find a great pie recipe!
-Jamie

Reply

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