Petite Pear Pies

Oh, that alliteration felt good. Petite pear pies. Perfect.

My sister-in-law gave me the ideas for this little ones after I sent an urgent message to her about needing ideas on what to do with an abundant amount of pears. We have three pear trees! Three! The one saving grace is that the third trees fruit doesn’t ripen for a few weeks after the other two. Just when you’ve used up all the pears from those two and you are starting to miss those fresh pears.

I was in the middle of the two pear trees producing when I sent out the SOS. I have ten gallons of pears sitting in the kitchen. I had already canned a few quarts of pears and was working on a few more and I still have ten gallons left! Not that I’m complaining because they are fantastic! Last year a horrible frost came and stole all our fruit from us so this year I’ve been thankful for everything we’ve received.

So I canned a lot of pears and then I made pear sauce, which is fantastic. I made pear muffins, pear butter (which I actually liked), and then my sister-in-law suggested these petite pear pies.

I was a little skeptical at first because I couldn’t ever remember having or even hearing of a pear pie but when you have pears coming out of, well, everywhere what else are you going to do besides go out on a limb and put it in everything.

I loved these guys, they were so delicious and easy! The pears burst in your mouth as you eat the pie and the fruit stands out as unadulterated.


9 pears peeled, cored and cut into 4 pieces.

6 tablespoons brown sugar

3 teaspoons cinnamon

3 teaspoons nutmeg

1 pie crust

Preheat oven to 350 degrees.

Grease muffin tin. Put 3 pear slices into muffin tins. Cover pear slices in 1/2 tablespoon brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg (more or less spices according to your personal preference). Take pie crust and either form circles with hands and drape over pears or roll out crust and cut circles and drape over pears. Which ever way works best for you. I went the lazy way and formed them with my hands.

Bake until crust is golden brown 20-25 minutes.

Serve alone or with whipped cream or ice cream.

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