Loaded with tart cranberries, these miniature treats are part crumble, part pie, and all delicious.
Pear, Cranberry, and Ginger Pies
Makes 6 (6-inch) pies
Ingredients
- Crust:
- 1⅓ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 3 to 4 tablespoons whole buttermilk, chilled
- Filling:
- 3 cups fresh or frozen cranberries
- 3 pears, sliced
- 1½ cups sugar
- ¼ cup all-purpose flour
- 1 (1-inch) piece fresh ginger, minced
- Topping:
- ¾ cup old-fashioned oats
- ¼ cup all-purpose flour
- ¼ cup firmly packed light brown sugar
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 350°.
- For crust: In the work bowl of a food processor, place flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. With processor running, gradually add 3 tablespoons buttermilk until a dough forms. Add remaining 1 tablespoon buttermilk, if needed.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
- Let dough stand at room temperature until slightly softened, about 15 minutes. Divide dough into 6 equal portions. On a lightly floured surface, roll each portion ⅛ inch thick. Transfer to 6 (6-inch) cast-iron skillets, pressing into bottom and up sides.
- For filling: In a medium bowl, toss together cranberries, pears, sugar, flour, and ginger. Divide filling among prepared crusts.
- For topping: In a small bowl, stir together oats, flour, brown sugar, and melted butter. Sprinkle topping over filling.
- Bake until crust is golden brown and filling is bubbly, about 30 minutes. Serve warm.
Find more seasonal favorites like this one in our newest issue of Southern Cast Iron.
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