Mini Pear Pies

These cute mini pies are filled to the top with a sweet pear filling for a perfect autumn treat. MORE+ LESS-

Paula Jones

October 31, 2012

eggs

1/2

cup sugar

tablespoons butter, softened

1/4

cup all-purpose flour

1/4

teaspoon salt

1 1/2

teaspoons vanilla

pears, thinly sliced

1/2

teaspoon ground cinnamon

Pillsbury™ refrigerated pie crust, softened as directed on box

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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.