Mini Pear Pies

This Fall I got myself a few mini pie makers (as well as some other goodies that I still didn’t get to use) and I must say I’m in love in this little pear pie maker. I already posted my Blueberry Pop Tarts that I made using the other mini pie mold I got at the same time and they were a hit, but honestly, I think I like these even better.
These are easily available online, but I grabbed both of mine at a local restaurant and kitchens supplies store Gygi when I was looking for Madeleines baking pan. I found that there too. 
One great thing I like about these is that I do the whole amount of dough and make all the pies and then I freeze them on a baking sheet, transfer them to a Ziploc bag and have them ready to take out and bake quickly when I want to over the next few weeks. No need to dirty the counters two or three time!
Mini Pear Pies:
Pie Crust (by Dorie Greenspan):

3 cups of flour
1/4 cup of sugar
1 1/2 tsp salt
1/2 cup ice cold water
2 1/2 sticks butter, very cold and cut into cubes
1/3 cup shortening, also very cold
Put flour, salt and sugar into the food processor and pulse a few times. Add the butter and the shortening and pulse until you get pea size pieces of butter and then start adding water, tablespoon at the time. Pulse until just combined. You may not need all the water. The dough just needs to keep together when pinched. The less you mess with it, the better it will be.
Turn the dough out on the clean surface and shape a ball, cut in two pieces, reshape into a ball and wrap into plastic wrap. You need to let it rest in the fridge for an hour.
*I always make this amount and either pre-make all the pies and freeze some, or I freeze one half of the dough and use it in the next two weeks for a fresh batch of goodies. This amount makes two 9″ pies or a lot of mini ones so you decide if you want to half the recipe at the start, freeze some up or use it all!
After the dough is rested roll it out on a floured surface to desired thickness. For pie I do it a bit thicker than I do for these mini versions. At this time you will either cut out your shapes or use the mini pie maker to put the filling in. 
Pear Filling:

5 pears, pealed and chopped
1/2 cup sugar
peel of one lemon
1 Tbsp of lemon juice
pinch of ground ginger
pinch of salt
1 Tbsp of corn starch
a few Tbsp of water
1 egg beaten with a tablespoon of water
Add all the ingredients except corn starch to a pan and cook on medium heat. 
After 10 minutes add the cornstarch and cook for 5 more minutes, if it is thickening too much you can add a few tbsp of water. Cool off a bit before filling your pies.
I put about 1 1/2 tbsp to 2 tbsp of filling into each pie, it will depend on the size of the ones you make at home. If you put too little it is not as bad as if you go with too much, that will give you problems with sealing it.

The pie mold seals them on it’s own, if you are making them by hand, seal the edges with a fork. Brush with egg-wash and sprinkle with some sugar.

Bake it on 400 degrees for about 30 minutes (check it after 20) or until nicely golden brown.
These are so amazing and such a great change from a classic apple pie which is usually among my favorites. Everyone needs a little change here and there and these really hit the spot!

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