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Mini Pear Pies

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  0 reviews
  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 6 servings
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These cute mini pies are filled to the top with a sweet pear filling for a perfect autumn treat.

Recipe by Paula Jones
October 31, 2012

Ingredients

2
eggs
1/2
cup sugar
5
tablespoons butter, softened
1/4
cup all-purpose flour
1/4
teaspoon salt
1 1/2
teaspoons vanilla
2
pears, thinly sliced
1/2
teaspoon ground cinnamon
1
Pillsbury™ refrigerated pie crust, softened as directed on box

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LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 In large bowl, beat eggs, sugar and butter with electric mixer on medium speed about 4 minutes or until light and creamy. Gradually beat in flour and salt until combined. Beat in 1 teaspoon of the vanilla. Set aside.
  • 3 Unroll pie crust onto work surface. Using 1 upside-down 4-inch mini tart pan as a cutter, cut 6 rounds from crust. Place crust round in each of 6 (4-inch) tart pans. Prick bottom of each with fork.
  • 4 In small bowl, toss pears with remaining 1/2 teaspoon vanilla and the cinnamon. Divide egg mixture among tart shells. Arrange 3 to 5 pear slices on top of each.
  • 5 Bake about 30 minutes or until crust is golden brown and pears are tender. Store in refrigerator.
  • 1 Heat oven to 350°F.
  • 2 In large bowl, beat eggs, sugar and butter with electric mixer on medium speed about 4 minutes or until light and creamy. Gradually beat in flour and salt until combined. Beat in 1 teaspoon of the vanilla. Set aside.
  • 3 Unroll pie crust onto work surface. Using 1 upside-down 4-inch mini tart pan as a cutter, cut 6 rounds from crust. Place crust round in each of 6 (4-inch) tart pans. Prick bottom of each with fork.
  • 4 In small bowl, toss pears with remaining 1/2 teaspoon vanilla and the cinnamon. Divide egg mixture among tart shells. Arrange 3 to 5 pear slices on top of each.
  • 5 Bake about 30 minutes or until crust is golden brown and pears are tender. Store in refrigerator.

Expert Tips

Recipe can be easily doubled or tripled.

Can substitute one 9-inch tart pan for the smaller tart pans.

Serve with vanilla ice cream, if desired.

No nutrition information available for this recipe
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