Pear and Raspberry Mini Pies

According to some, wedding pies are on the rise as cupcakes take a little break! These magical mini-pies are perfect for a shower, wedding or any lovely occasion. Read on for the recipe!

Step One: Making the Pie Dough

Makes 6 to 8 3" pies

Make recipe twice. One will be for the bottom crust and the other for the heart cut-outs.

2 ½ cups all purpose flour

1 tsp salt

2 tsp sugar

8 oz butter, cold and cut into cubes

½ cup ice water

Pear and Raspberry Filling

3-4 bartlett pears, medium dice

1 cup of fresh or frozen raspberries

3 Tbs Vanilla sugar

2 Tbs cornstarch

½ tsp ginger

Juice of half a lemon

Combine all ingredients in a bowl and divide among the pies.

Place the flour, salt and sugar in the bowl of the food processor. Pulse a couple of times to incorporate all ingredients. Add the cubed and cold butter. Pulse about 10 to 12 times until butter and flour mixture is crumbly.

Add the ice water while machine is running until dough comes together. Do not over work it.

Dump the dough onto a work surface and form into a ball. Wrap in plastic and flatten it into a disk. Refrigerate the dough for 2 hours. Repeat with the second batch.

Roll the first disk of dough on a marble or cold surface to about 1/8" thickness. Using a mini heart cookie cutter, cut out hearts. You will need about 20 mini hearts per mini pie. Place these on a baking sheet lined with parchment and refrigerate while working on filling the pies.

Roll the second disk of dough on a marble or cold surface also to about 1/8" thickness. Cut out circles that will fit into the mini pie molds. Fill the molds and cut the excess dough with some kitchen scissors.

Fill the pies with the pear and raspberry filling.  Brush the edges of the pie with egg wash and start lining the heart cut outs forming two rows so that the filling shows through the middle.

Brush the top with egg wash and sprinkle with sanding sugar.

Bake them at 400F for about 25-30 minutes or until golden brown. 

Recipes Created By: Aran Goyoaga

Photo Courtesy: Aran Goyoaga