This pie is beautifully presented individually and will impress family and friends with a melt-in-your-mouth light, flaky crust.
Servings: 6
Prep Time: 90 mins
Cook Time: 20 mins
Ingredients:
For the Pie Dough:
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3-4 cups of All-Purpose Flour
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1/2 tsp Baking Powder
For the Filling:
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4 Small Bartlett Pears
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4 tsp Cinnamon Vanilla Sugar Shaker, plus more for sprinkling
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1/4 cup Brown Sugar
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1/4 cup Maple Syrup
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1/4 cup Pecans, finely chopped
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2 Tbsp Candied Ginger, finely chopped
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1 Egg
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2 Tbsp Milk
Directions:
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Combine 3 cups flour, salt, and baking powder in a bowl. Mix in Blood Orange Olive Oil and vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough until combined, adding more flour if the dough feels too soft or ice water (1 Tbsp at a time) if the dough is too dry. Flatten it into a disk shape and wrap it with plastic wrap. Chill for at least 1 hour.
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Preheat the oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with 1 Tablespoon of Blood Orange Olive Oil.
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Cut pears in half lengthwise. Core the seeded area with a spoon to create a well for filling.
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For the filling, combine the sugar shaker, salt, brown sugar, maple syrup, pecans, and ginger in a bowl.
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Take the dough, roll it out to 1/4" to 1/2" thickness, and cut it into four pieces large enough to wrap each pear in.
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Spoon the filling mixture into the halves of each pear and put them back together. Place each pear on the center of a dough sheet. Wrap the dough up and around the pears to enclose them.
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Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra dough and place them atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.
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In a small bowl, whisk the egg and milk together. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar shaker.
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Bake until the crust is golden brown, about 15-20 minutes. Let cool for 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!
