Introduction
Celebrate Valentine’s Day with these delightful Cranberry Pear Pie Minis. These sweet, tart, and fruity mini pies are a perfect romantic treat for the special day with your loved one. The bursting flavors of cranberries and pears combined with a crisp buttery crust will leave you wanting more.
Detailed Ingredients with measures
200g fresh cranberries
150g ripe pears, peeled and diced
100g granulated sugar
30g cornstarch
5ml vanilla extract
5ml lemon juice
5g lemon zest
1g ground cinnamon
1g salt
250g pie crust dough
1 egg, beaten (for egg wash)
5g sugar, for sprinkling on top
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 6 mini pies
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (390°F). This temperature will ensure that your mini pies bake evenly and develop a wonderfully golden crust. While the oven heats up, prepare your baking sheet by lining it with parchment paper to prevent sticking.
Step 2: Prepare the Fruit Filling
In a medium-sized mixing bowl, combine the fresh cranberries and diced pears. Sprinkle in the granulated sugar, cornstarch, vanilla extract, lemon juice, lemon zest, ground cinnamon, and salt. Stir the mixture gently until every piece of fruit is beautifully coated in the sugary, aromatic goodness. The vibrant colors and sweet-tart aroma will whet your appetite!
Step 3: Roll Out the Pie Crust
On a lightly floured surface, roll out the pie crust dough to a thickness of about 3mm. Choose a round cookie cutter (about 10cm in diameter) to cut out circles from the dough. You’ll create an inviting spectacle of crusty rounds that will envelop the delicious filling.
Step 4: Fill the Dough Circles
Take equal spoonfuls of the luscious fruit filling and place them into the center of each dough circle. Make sure to leave a small border around the edges, as this will allow you to fold and seal the mini pies without any filling spilling out.
Step 5: Form the Mini Pies
Carefully fold the edges of the dough over the fruit filling, creating small pleats as you go to form a charming mini pie. Ensure that the edges are tightly sealed to prevent any fruit juices from escaping during baking.
Step 6: Prepare for Baking
Arrange the mini pies on the prepared baking sheet, giving them some space to expand. To give them a lovely shine, brush the tops with the beaten egg, and then sprinkle a touch of sugar on top for a delightful crunch and sweetness.
Step 7: Bake
Transfer the baking sheet into the preheated oven and bake for 18-22 minutes. Keep an eye on them as they bake; you’ll know they’re ready when the crust is a beautiful golden brown and the filling is bubbling delightfully.
Step 8: Cool and Serve
Once baked, let the mini pies cool slightly before serving. The sweet, inviting aroma will enhance your kitchen. For an extra treat, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy every bite of these lovely treats!
Notes
Freshness Counts
Using fresh cranberries and ripe pears will enhance the flavor and texture of your mini pies. Enjoy the burst of freshness in every bite!
Mind the Sealing
Ensure that your dough edges are well sealed to prevent any delicious filling from leaking during baking. A little water can help seal the edges better if needed.
Serving Suggestions
These mini pies can be served warm or at room temperature. Pair them with a scoop of ice cream or drizzle with caramel sauce for added indulgence.
Storage Tips
If you have any leftovers, store the mini pies in an airtight container at room temperature for up to a day. For longer preservation, refrigerate them and reheat in the oven before serving to restore their lovely crust.
Cook Techniques
Preparation of Fruit Filling
Combine cranberries and diced pears with sugar, cornstarch, vanilla, lemon juice, lemon zest, cinnamon, and salt in a bowl. Mix until the fruit is evenly coated, allowing the flavors to meld.
Rolling Out Dough
Roll the pie crust dough to a thickness of approximately 3mm on a floured surface. Use a round cookie cutter to create uniform circles for assembling the mini pies.
Forming Mini Pies
Place a spoonful of fruit filling in the center of each dough circle. Fold the edges over the filling, creating pleats and ensuring a tight seal to avoid leakage during baking.
Brushing and Sprinkling
Before baking, brush the tops of the mini pies with beaten egg for a golden finish, and sprinkle with sugar to add a touch of sweetness and crunch.
Baking
Bake the mini pies in a preheated oven until the crust is golden brown and the filling is bubbling, which usually takes around 18-22 minutes.
Cooling
Allow the mini pies to cool slightly after baking to enhance their flavor and texture before serving.
FAQ
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries, but ensure they are thawed and drained before mixing with the other ingredients.
What type of pie crust should I use?
You can use store-bought or homemade pie crust, but ensure it’s suitable for holding the fruit filling without becoming soggy.
How can I make the filling sweeter?
Feel free to adjust the amount of sugar in the filling to suit your taste or add a sweetener of your choice.
Can I substitute other fruits?
Yes, you can experiment with other fruits such as apples, blueberries, or peaches, adjusting the sugar and acid levels as needed.
How do I store leftover mini pies?
Store any leftover mini pies in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven before serving for best results.
Conclusion
Indulging in these Cranberry Pear Pie Minis is a delightful way to celebrate Valentine’s Day. The sweet and tart balance of cranberries and pears, enveloped in a buttery crust, creates a memorable treat that can be enjoyed with your loved one. Whether shared over a romantic dinner or enjoyed as a sweet snack, these mini pies are sure to impress your special someone and create lasting memories.
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Cranberry Pear Pie Minis
Ingredients
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a mixing bowl, combine fresh cranberries and diced pears with sugar, cornstarch, vanilla extract, lemon juice, lemon zest, ground cinnamon, and salt. Mix until coated.
- On a floured surface, roll out the pie crust dough to 3mm thickness and cut with a 10cm round cookie cutter.
- Place spoonfuls of the fruit filling into the center of each dough circle, leaving a border.
- Fold the edges of the dough over the filling, creating pleats and sealing well.
- Arrange the mini pies on the prepared baking sheet. Brush tops with beaten egg and sprinkle with sugar.
- Bake in the preheated oven for 18-22 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the mini pies to cool slightly before serving.
