Prep 25 mins
Cook 45 mins
Can be made up to 8 hours in advance and kept at room temperature
- 15 ounces refrigerated ready-to-bake pie crusts (I use Pillsbury)
- 1 cup sugar
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1 tablespoon minced crystallized ginger
- 1⁄4 teaspoon ground cinnamon
- 3 lbs firm-ripe anijou pears (Comice or Barlett pears can be used also, peeled and cut into 1 in. chunks)
- 1⁄2 pint fresh raspberries or 1⁄2 pint frozen unsweetened raspberries
- 2 teaspoons milk, for brushing crusts
- Place oven rack in lowest position. Heat to 400°F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
- Unroll or unfold pie crust on work surface. Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each. Discard scraps.
- Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl. Add pears and raspberries; toss gently to mix and coat. Divide evenly among ramekins. Center crust rounds over filling; turn overhang under to make a stand-up edge. Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere. Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar. Place on prepared baking sheet.
- Bake 40 to 45 minutes until filling bubbles and juices thicken. Remove pies to a wire rack and cool 15 minutes. If serving hot, or cool completely and serve at room temperature.
- NOTES You can also use 12-oz. custard cups. The crust will fit on top without an overhang.