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Back a few weeks ago when a HUGE box of Taylor’s Gold Pears showed up to my office I was more than “a little happy”…. I was ecstatic! I’ve always enjoyed pears but I’ve never actually taken the time to make recipes with them, but after this special delivery I had dozens of pears to cook and bake with!
But what to make? I didn’t have a clue. I’ve always just ate pears “as is”. I’d never really taken the time to incorporate them into any recipes. So I turned to my family and friends; I asked them what they would make with all of these pears and almost every single person said “Pear Pie”. I have gotten more into pie making over the past year or two so I figured that I’d give it a whirl.
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Mini Pear and Blackberry Piesby: Angie Barrett 05/28/14 (Click to Print)
3 teaspoons cinnamon
6 teaspoons brown sugar
6 tablespoons honey
1/2 cup blackberries
1-2 tablespoons cornstarch (to help thicken the pie)
2 pre-made pie crusts (dough*NOT BAKED*)
Butter or Spray to grease the muffin tinsCool Whip is optional
You’ll also need:
a round cookie cutter
muffin tin
foil
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
Visit Taylor Gold’s Twitter: https://twitter.com/TaylorsGoldPear
During the summer the summer, pears and apples abound in New Zealand. When you see New Zealand pears and apples in the stores they’re super-fresh and ready to eat. That’s why a bunch of us have teamed up to come up with a bunch of delicious summer recipes featuring New Zealand pears and apples! Today, we’re focusing on summer pear recipes so make sure to check them all out below!! Also make sure to follow along all summer on social media using #loveNZfruit for more awesome recipes!
- Grilled Pears Filled with Caramel and Chocolate by Cook the Story
- Cranberry Pear Scones with Orange Glaze from It’s Yummi!
- Pickled Pear Sorbetto by Pastry Chef Online
- Spicy Grilled Pear Ketchup by Cooking with Books
- Mini Pear and Blackberry Pies by Big Bear’s Wife
- Chocolate Dipped Pear Popsicles by Around My Family Table
- Pear Caramelized Onion and Brie Bites by Real Housemoms
- White Chicken Naan Pizza with Sauteed Pears & Gorgonzola by Climbing Grier Mountain
- Muddled Pear Moscow Mule by Doughmesstic
- Pear Gorgonzola Easy Ravioli by Nutmeg Nanny
TWITTER PARTY!!!
May 29 at 8pm EST
Please join us as we’ll be sharing recipes, giving away Visa gift cards and giving out fun pear swag!
This post and recipe is #sponsored by Taylor’s Gold Pears. As always, all words and opinions are my own 🙂 Always have been and always will be 🙂
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