pear mini pies.

This November I wrote another Thanksgiving article for Feast Magazine, the November 2018 issue. And I happened to be the cover shot as well

When it comes to autumnal flavors, we tend to think of apple and pumpkin recipes galore – yet pears are one of the most delicious fruits of fall. Plus, pears have a soft and buttery texture, perfect for eating raw or folding into your favorite seasonal dishes. In the following pages, I’ve put pears to work in seven ways, from baked treats and stuffing to mulled wine and a savory puff pastry hors d’oeuvre.

This Thanksgiving, integrate pears into your feast as an appetizer, side dish or sweet last course: The savory tart and puff pastries pair perfectly with the spiced mulled wine for pre-dinner entertaining, while the sausage-pear dressing and vegan pumpkin-pear soup fit right in with all your favorite holiday staples. End your meal with the mini pear pie crumbles or maple-pear cheesecake – or both! After all, just like the holidays, pear season is fleeting and should be savored.

With about 3,000 varieties of pears grown across the world, it can be hard to know which to use for what. Most pears are in season in November, though, so feel free to experiment. Just be sure to test the texture of pears before buying them, but be gentle – pears bruise easily. Look for fruit with soft skin around the neck.

These personal-sized pies are as fun to make as they are to eat. They keep the shape of the pear halves – for a pleasing photo finish – and the crumble and toppings allow you to customize each one.

Types of Pears

These pear varieties hold their shape for cooking and baking, and can also be consumed raw:

Anjou The chief winter pear of North America, Anjous have a lopsided shape, yellowish-green skin, firm flesh and a sweet flavor.

Concorde A cross between Comice and Conference pears, Concordes have a yellowish-green skin, dense texture and a juicy, vanilla-like flavor.

Asian Also known as a Chinese pear, Asian pears have a sweet flavor and complex texture, ranging from juicy and crunchy to firm and granular. They vary in size and color, from large and golden brown to small and green.

Bosc Sometimes called a buerre Bosc, Boscs are all-purpose winter pears with long, tapering necks and dark golden skins. They have a slightly gritty yet juicy texture and a sweet, buttery flavor.

Seckel All-purpose Seckel pears have a reddish-brown skin, firm texture and a sweet, slightly spicy flavor.

Starkrimson Known as “the crimson pear,” Starkrimsons have a deep-red skin, subtle floral aroma, smooth texture and mild, sweet flavor.

These pear varieties are the best for eating raw or using in salads, for canning, jam-making and in drinks:

Bartlett Bell-shaped Bartlett pears come in a range of colors – yellowish-green, red and light green – and have a smooth, buttery texture and sweet, slightly musky flavor. In the U.K., they are more commonly known as Williams pears.

Comice Known as Doyenné du Comice in France – which translates to “top of the show” – this broad, blunt variety has a greenish-yellow to red-blushed yellow skin, a smooth, firm texture and a sweet flavor.

Forelle Believed to have originated in northern Saxony in the 17th century, Forelles are thought to be one of the oldest European pears. Their signatures include a coloring – forelle means trout in German, and the fruit was named for its resemblance to rainbow trout – crisp texture and tangy flavor.

Some pears are too juicy and soft for cooking or baking and will fall apart. There are exceptions, though: I suggested Bartlett, Comice or Forelle pears for the pumpkin-pear soup and spiced pear mulled wine recipes, as their softer texture will aid, not inhibit the final results.

Yields | 10 mini pies |

Crumble Topping

  • ½ cup brown sugar

  • ½ cup all-purpose flour

  • ½ cup rolled oats

  • 1½ tsp ground cinnamon

  • ½ tsp ground allspice

  • ¼ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¹⁄₈ tsp ground cloves

  • 1 tsp lemon zest

  • ¹⁄₃ cup cold unsalted butter, cut into cubes

Mini Pies

  • 1 lemon, juiced

  • ¼ cup granulated sugar

  • 5 Anjou or Concorde pears, peeled, halved and cored

  • 1 8-oz sheet pie-crust dough (homemade or thawed pre-made frozen)

  • egg wash (1 egg whisked with 2 Tbsp water)

To Serve

  • vanilla ice cream

  • whipped cream

  • caramel sauce

Crumble Topping

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients. Add lemon zest. Using a fork, cut and mix butter into mixture until ingredients clump together and create a crumble. Transfer crumble to parchment paper-lined baking sheet and bake for 20 minutes or until crisp and browned. Allow to cool.

Mini Pies

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine lemon juice and sugar. Add pear halves and toss to coat. Lay pears core-side down on a large cutting board. Set aside.

3. On a floured work surface, roll out pie-crust dough until about ¹⁄₃-inch thick. Lay dough on top of pears on cutting board. Using a knife, cut around pear halves, then wrap and tuck dough around each pear half. Tuck and press dough into pears. Transfer pears, face down, onto parchment paper-lined baking sheet. Brush dough with egg wash. Bake for 25 minutes or until golden brown.

To Serve

1. Sprinkle crumble topping over mini pies and top with ice cream or whipped cream and caramel sauce; serve.

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