Pear and Apple Pie for Two

2 Dec

Martin and I shared this little pie after a dinner of leftovers on a Tuesday night, while watching Bored to Death, in socks.  It felt special and date night-y.  A middle of the week treat.  A date without leaving our couch, brushing my hair or calling the babysitter.

Using a jumbo muffin tin to mold and bake the pie in is one of my better ideas of late.  I don’t really use the tin for anything else and this has opened up a world of possibilities.  I love pie but a 9 inch pie for three is a bit much outside of the holidays.  This little pie is a great way to experiment with fillings and toppings.  Make six and you have an elegant dessert for guests – one per person is a generous serving, ideal for a night of food and wine and friends.  Make one and share it and you have a little bit of romance.

This recipe makes enough for one small pie with a little crust and filling leftover.

Flaky Cream Cheese Pie Dough – Rose Levy Beranbaum- The Pie and Pastry Bible

6 tablespoons unsalted butter, cold and cubed

1 cup  all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

1/4 cup cream cheese, cold and cubed

1 tablespoon ice water

1 1/2 teaspoons cider vinegar

Combine the flour, salt and baking powder in a  bowl and whisk to combine.  Add the butter and cream cheese and rub the mixture between your fingers until the mixture resembles a coarse meal.  Sprinkle the water and vinegar over the mixture and using your hands knead it until it comes together.  Put the mixture into a freezer bag and knead through the plastic until it comes together.  Shape into a flat disk and refrigerate at least 1 hr. Roll out to 1/4 of an inch thickness.  Cut out an 6 inch round (use a salad plate or a tea saucer) and 5, 1/2 inch strips.  Place on a plate and put back into the fridge.
Pear & Apple Filling

1 pear, peeled, cored and cubed

1 large apple, peeled, cored and cubed

2 tablespoons unsalted butter

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/8 teaspoon grated nutmeg

1/2 teaspoon orange zest

1/4 teaspoon fresh ginger, grated

In a saute pan combine all of the ingredients except for the pear.  Saute until the apples are slightly tender.  Remove from heat and let cool in a medium bowl.  Fold in the pear.


Press the round of dough into the bottom of the muffin tin.  Fill with the pear and apple mixture.   Form a lattice with the strips of dough.  Check out this slide show for help.  Brush with a mixture of egg and heavy cream and sprinkle with granulated sugar.

Bake at 375° until the crust is golden brown and the filling is bubbling.  Let cool in the tin for at least 30 minutes.  Carefully remove from the muffin tin and serve with Maple Whipped Cream.  Maple whipped cream !?  Whip 1/2 a cup of heavy cream with 1 tablespoon of maple syrup – add a little bourbon if that’s your thing.  Enjoy!


2 Responses to “Pear and Apple Pie for Two”

  1. Mish December 2, 2011 at 2:33 pm #

    What a cute little pie! I was thinking of asking you to recommend a recipe with pears in it since I have a bunch hanging around in my fruit bowl and then I saw this post! 🙂 I cannot make pastry to save my life so I’m going to try this with a store bought one (forgive me).

    • heavycake December 2, 2011 at 2:42 pm #

      Forgiven. I keep store bought puff pastry is the freezer at all times. If you are using all pears don’t worry about cooking the mixture beforehand, just combine the ingredients and put in the pie shell. Dot the top of the pie with cold butter before putting the top on. Enjoy!

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