Mini Pear-Ginger Pies
Ingredients
-
1¼ pounds pears
-
¼ cup sugar
-
3 tablespoons light brown sugar
-
3 tablespoons all-purpose flour
-
1 tablespoon lemon juice
-
2 teaspoons grated ginger
-
¼ teaspoon kosher salt
Tools
-
measuring cups
-
measuring spoons
-
spatula
-
chopping board
-
knife
-
fork
-
vegetable peeler
-
2 medium bowls
-
rolling pin
-
cooling rack
-
June Oven
-
biscuit cutter
-
June Egg Pan
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the pears
Peel the pears, if desired. Slice the fruit away from the cores and chop the flesh into small pieces between ¼" and ⅓”. You should have about 3 cups of diced pear. Add the pears to a medium bowl.
chopping board
knife
vegetable peeler
measuring cups
1¼ pounds pears
medium bowl
Make the filling
To the pears, add the sugar, brown sugar, flour, lemon juice, fresh ginger and salt. Mix well to combine and set aside.
¼ cup sugar
3 tablespoons light brown sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated ginger
¼ teaspoon kosher salt
measuring spoons
spatula
Make the topping
In a separate medium bowl, mix the flour, oats, brown sugar, ground ginger and salt until combined. Add the butter and, with a fork or your fingers, mash or rub the butter into the dry ingredients until no dry streaks remain and the mixture is crumbly. Set aside.
medium bowl
½ cup all-purpose flour
½ cup rolled oats
⅓ cup light brown sugar
½ teaspoon ground ginger
⅛ teaspoon kosher salt
fork
6 tablespoons unsalted butter
Prepare the crusts
Unroll 1 pie dough round on a lightly floured work surface, or roll one batch of pie dough into a circle about ⅛” thick. Use a biscuit cutter or bowl to stamp out 3 circles about 5” in diameter. Repeat with the other pie crust or batch of dough so you have 6 dough rounds. If needed, gather the dough scraps and re-roll to get 6 total rounds. Use any remaining dough for another purpose.
2 ready-made pie crusts
rolling pin
biscuit cutter
Line the June Egg Pan
Firmly press the dough rounds into the June Egg Pan wells so the bottom and sides of each well are lined and there is an even overhang for the edges of the pie crust. Use a fork to prick holes in the bottom of each pie crust. Fold the overhang under itself and crimp the crust edges decoratively, or use the tines of a fork to gently stamp the overhang onto the egg pan.
June Egg Pan
Finish the pies
Divide the filling between the pie crusts, ensuring an equal amount of liquid and solids ends up in each well (about ⅓ cup per well). Sprinkle the crumble evenly over the tops to finish (about ¼ cup per pie).
Bake the pies
Place the egg pan on the middle shelf of the oven. Bake the pies 35 minutes, until the crust is browned, the topping is crispy and golden, and the filling is bubbling. June will notify you when the pies are ready.
Cool and serve
Remove the egg pan from the oven and set on a cooling rack. Allow the pies to cool at least 5 minutes in the pan before removing carefully and serving warm, or cool the pies in the pan completely to serve at room temperature.
cooling rack