Pear and Cranberry Pot Pies
Published in: Cuisine At Home Holiday Baking, page 61
Publish Date: 2009

1 Tablespoon orange zest
1 pastry dough

For the filling:
2 1/2 pounds Barlett pears -- peeled and diced 6 to 7 cups
2 cups cranberries -- fresh or frozen
3/4 cup sugar -- granulated
3 Tablespoons instant tapioca -- ground
2 Tablespoon crystalized ginger
1/2 teaspoon cinnamon -- ground
Pinch of table salt
1/4 cup apple juice
2 Tablespoons butter -- cubed

For the egg wash:
1 egg -- beaten
1 Tablespoon cold water
Coarse or Turbinado sugar

Zest the oranges and add to your pie dough recipe.

Stir together pears, cranberries, 3/4 sugar, tapioca, ginger, cinnamon, and salt in a large bowl until all the ingredients are well combined. Stir in
apple juice.

Preheat 375F, cover a baking sheet with parchment paper.

On a lightly floured work surface, roll dough into a 9 x 13 inch rectangle. Have ready six 1 cup ramekins or custard cups each around 4 inches in
diameter. Using a paring knife and ramekin, as a pattern, cut out 6 pastry lids for the pot pies. Using a cookie cutter, cut a decorative pattern into
each lid.

Place ramekins on the baking sheet. Divide fruit filling evenly among the ramekins; dot filling with butter cubes. Set a pastry lid on top of each
fruit filled ramekin. Press edges over pastry down onto the ramekins.

Whisk together egg and water for the egg wash. Brush pastry with egg wash. Place a decorative cutouts on top of each pot pie; brush cut outs with egg
wash. Sprinkle pot pies with coarse sugar.

Bake pot pies until golden, 35 minutes; transfer to a rack to cool. Serve pot pies warm or at room temperature.

Recipe Notes
I would also use the egg wash on the top of the outside of the ramekins so the dough will stick.

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