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    You are in: Home / Recipes / Little Pear-Raspberry Pot Pies Recipe
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    Little Pear-Raspberry Pot Pies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    RecipeNut's Note:

    Can be made up to 8 hours in advance and kept at room temperature

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    Ingredients:

    Serves: 6

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      NOTES You can also use 12-oz. custard cups. The crust will fit on top without an overhang.

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    Nutritional Facts for Little Pear-Raspberry Pot Pies

    Serving Size: 1 (367 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 639.9
     
    Calories from Fat 201
    31%
    Total Fat 22.3 g
    34%
    Saturated Fat 5.5 g
    27%
    Cholesterol 0.2 mg
    0%
    Sodium 345.6 mg
    14%
    Total Carbohydrate 109.6 g
    36%
    Dietary Fiber 11.2 g
    44%
    Sugars 61.0 g
    244%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    crystallized ginger

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