Thursday, January 09, 2014

Mini Pear Pies

The reason I hardly ever blog is I have this baby guy and he takes up a lot of my time and when he's sleeping or otherwise occupied with block stacking or chasing the dog around, I tend to zone out on silly phone games or cute pictures of animals on the Internet. So not blogging. I do think about it, though, and I continue to take pictures of the food I make (a thing I still do when not helping a baby stack blocks or be nice to the dog who puts up with a lot from a small thing that tries to climb on him all the time). Another thing I do is hang out with a great group of moms. So baking + hanging out with moms = trying to show off and bring tasty things to meet ups. I haven't done this in awhile, but this was an early hit.

I should probably try to show off again. And blog. But you know, block stacking.

Mini Pear Pies slightly modified from Mogwai Soup:

Makes 12 mini pies

5 pears, pealed and chopped
½ c. sugar
Peel of one lemon
1 Tb. lemon juice
Pinch of ground ginger
Pinch of cinnamon
Pinch of allspice
2 cardamom pods, crushed
Pinch of salt
1 Tb. of corn starch
A few Tb. of water
Butter or oil
1 egg beaten with a tablespoon of water

Make your amazing pie dough. Roll it out. Let it rest in the fridge. While you prep the filling, let the dough get to room temp and then roll it out. I used a not often used martini glass (a confluence of watching a lot of Sex and the City and turning 21) to cut out the bases and a drinking glass to do the tops.
Add all the filling ingredients except corn starch to a saute pan and cook on medium heat. After 10 minutes add the cornstarch and cook for 5 more minutes, if it is thickening too much you can add a few tablespoons of water. Cool off a bit before filling your pies.
Butter or oil the cups of a 12 cup muffin tin. Push in the bottoms of the pies, curling them up over the edge about ½ inch. Put about 1½-2 tablespoons of filling into each pie. Go for too little at first rather than too much. You still need to seal them. Cover with the tops and seal the edges with a fork. Brush with egg wash and sprinkle with some sugar.

Bake it at 400 degrees for about 30 minutes, checking after 20 or until nicely golden brown.
Cool in pan until you can push them out and cool on a rack. Transfer to some happy mommies or, you know, your mouth. Good times for everybody! Plus they look really fancy.

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