Mini Pear and Blackberry Pies #loveNZfruit

Place each pear half on a square of aluminum foil. Sprinkle each pear half with cinnamon and brown sugar.

Drizzle each pear half with the honey and then wrap the foil around the pear to make a “pocket”.

Lightly “crimp” the top of the pocket but leave enough space for steam to escape.

If baking in the oven, lay the foil packets onto a baking sheet before putting them into the oven.

Bake in the oven or place in a closed grill for 45 minutes.

Once they’re done, remove from the oven and let cool.

Now the next part can either be done in a bowl by hand or in a food processor.

I chose to use my food processor because it made the pie filling super smooth but I think it is personal preference.

So after the pears have cooled, add them to the food processor (or mash them in a bowl), and process until smooth.

Stir in 1-2 tablespoons of cornstarch to thicken the filling.

Set aside.

Roll out the pie dough and use a circle cookie cutter to cut out mini pie crusts. Grease the muffins tins and place a dough circle into each cavity of the muffin tin to form the pie crust.

Pour pie filling into each pie crust.

Roughly chop the blackberries and swirl them into the pie filling. Add a few pieces to each mini pie.

Bake in the oven at 350F for about 20 minutes or until done.

Let cool and then top with cool whip.

Yields: about 24 mini pies