Ingredients

The following ingredients have 4 Servings
  • 2 pie crusts (purchased or homemade)
  • 4 fresh pears (peeled and diced 1/2" I used bartlett but Bosc and Anjou are great choices.)
  • 1/2 lemon (juiced)
  • 1/2 cup brown sugar (packed)
  • 1 tsp cinnamon
  • 4 tbsp Real Fruit Pectin
  • 1 egg white
  • 1 tbsp water
  • Sugar (Turbinado, demerara or white granulated)
  • 4 oz bittersweet chocolate (chopped)
  • 1/2 cup heavy whipping cream

Instruction

  • Preheat oven to 375°F. Spray 2 rimmed baking sheets with non-stick cooking spray or line with parchment paper.
  • In a large bowl, combine all of the pie ingredients except the crusts. Stir together and set aside.
  • Flour a flat working surface and roll out pie crust. Using a 4" cookie or biscuit cutter, stamp out circles. Continue combining and re-rolling scrapes to get additional circles until you have 24.
  • Spoon two tablespoons of pear mixture (I used a 2T scoop) into the center. Wet your finger with water and run it around the bottom circle edge. Place a circle over the top and press lightly to match the top and bottom edges. Run a fork around the edge to seal.
  • Whip egg white and water together with a fork. Brush over the top of each pie. Sprinkle with sugar. Using a knife make four slits for venting.
  • Place six pies on each baking sheet. Bake for 20 to 30 minutes or until crust is golden brown.
  • Remove pies from pan to a cooling rack. Let pies cool completely.