Name: Mini Skillet Buttermilk-Pear Pies
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: White sugar - 2 ½ cups; Water - 2 cups; Cinnamon syrup - ½ cup; Cinnamon sticks - 3; Red Anjou pears - peeled, halved, and cored - 3; Prepared pie pastry, at room temperature - 1 (15 ounce) package; White sugar - 2 cups; All-purpose flour - ½ cup; Ground nutmeg - ½ teaspoon; Sea salt - ¼ teaspoon; Eggs - 6 large; Buttermilk - 1 ½ cups; Lemon juice - 1 tablespoon; Lemon zest - 1 teaspoon; Melted butter - ½ cup; Vanilla bean paste - 1 teaspoon; Chopped walnuts - ⅔ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mini Skillet Buttermilk-Pear Pies

1. White sugar - 2 ½ cups

2. Water - 2 cups

3. Cinnamon syrup - ½ cup

4. Cinnamon sticks - 3

5. Red Anjou pears - peeled, halved, and cored - 3

6. Prepared pie pastry, at room temperature - 1 (15 ounce) package

7. White sugar - 2 cups

8. All-purpose flour - ½ cup

9. Ground nutmeg - ½ teaspoon

10. Sea salt - ¼ teaspoon

11. Eggs - 6 large

12. Buttermilk - 1 ½ cups

13. Lemon juice - 1 tablespoon

14. Lemon zest - 1 teaspoon

15. Melted butter - ½ cup

16. Vanilla bean paste - 1 teaspoon

17. Chopped walnuts - ⅔ cup

How to cook deliciously - Mini Skillet Buttermilk-Pear Pies

1. Stage

Combine 2 1/2 cups sugar, water, cinnamon syrup, and cinnamon sticks in a large saucepan over medium heat. Add pears, cover, and cook for 20 minutes. Strain pears and save poaching liquid for future recipes if desired. Let pears cool.

2. Stage

Cut pears lengthwise into mini slices, leaving the stem end intact.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini oven-proof skillets.

4. Stage

Roll out pie pastry and cut out circles 1/2- to 3/4-inch larger than the mini skillets. Fit dough into the skillets, leaving room for overhang. Lay foil or parchment paper on top of the dough and place pie weights or beans on top.

5. Stage

Bake pie crusts in the preheated oven for 10 to 15 minutes to reduce any shrinking of the crust. Remove foil and weights and let crust cool while preparing the filling; leave oven turned on.

6. Stage

Whisk together 2 cups sugar, flour, nutmeg, and salt in a small bowl and set aside.

7. Stage

Whisk eggs in a large bowl to break them up. Mix in buttermilk, lemon juice, and lemon zest until well combined. Add the sugar-flour mixture and mix well. Stir in melted butter and vanilla paste until just combined.

8. Stage

Divide walnuts among the prebaked crusts, followed by the reserved sliced pears. Pour about 1 cup of the buttermilk mixture into each skillet. Place skillets on a large baking sheet.

9. Stage

Bake for 35 minutes. Reduce heat to 340 degrees F (170 degrees C) and bake until center is set but still slightly jiggly, about 15 minutes more. Place pies on a wire rack and let cool completely.