Food recipes
Little Pear-Raspberry Pot Pies
Little Pear-Raspberry Pot Pies Ingredients: spices, pumpkin pie spice sugars, granulated sugars, granulated cornstarch spices, ginger, ground spices, cinnamon, ground pears, raw raspberries, raw milk, fluid, 1% fat, w...
Little Pear-Raspberry Pot Pies
Ingredients:
spices, pumpkin pie spice
sugars, granulated
sugars, granulated
cornstarch
spices, ginger, ground
spices, cinnamon, ground
pears, raw
raspberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Place oven rack in lowest position.
Heat to 400F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
Unroll or unfold pie crust on work surface.
Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.
Discard scraps.
Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.
Add pears and raspberries; toss gently to mix and coat.
Divide evenly among ramekins.
Center crust rounds over filling; turn overhang under to make a stand-up edge.
Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.
Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.
Place on prepared baking sheet.
Bake 40 to 45 minutes until filling bubbles and juices thicken.
Remove pies to a wire rack and cool 15 minutes.
If serving hot, or cool completely and serve at room temperature.
NOTES You can also use 12-oz.
custard cups.
The crust will fit on top without an overhang.
Ingredients:
spices, pumpkin pie spice
sugars, granulated
sugars, granulated
cornstarch
spices, ginger, ground
spices, cinnamon, ground
pears, raw
raspberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Place oven rack in lowest position.
Heat to 400F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
Unroll or unfold pie crust on work surface.
Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.
Discard scraps.
Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.
Add pears and raspberries; toss gently to mix and coat.
Divide evenly among ramekins.
Center crust rounds over filling; turn overhang under to make a stand-up edge.
Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.
Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.
Place on prepared baking sheet.
Bake 40 to 45 minutes until filling bubbles and juices thicken.
Remove pies to a wire rack and cool 15 minutes.
If serving hot, or cool completely and serve at room temperature.
NOTES You can also use 12-oz.
custard cups.
The crust will fit on top without an overhang.