Pear Pocket Pies

by Laura on November 28, 2012

in Desserts, Pies, Recipes

  1. 1 homemade piecrust
  2. 3 small, ripe California Bartlett pears, peeled, cored and diced
  3. 1/3 cup cornstarch
  4. 1/2 tsp cinnamon
  5. 1 tbsp milk
  6. 1 tbsp brown sugar
  7. 1 dash nutmeg

Preheat oven to 400 degrees.

Roll out pie dough and cut circle in crush using a 5-inch bowl as a guide.

Gather up remaining dough and roll out on a lightly floured board and cut circles until dough is gone.

In a medium bowl, combine pears with brown sugar, cornstarch, cinnamon and nutmeg; toss well to combine.

Place equal amounts of fruit onto half of each circle, leaving excess liquid in bowl.

Brush edges of dough with water.

Pick up each circle like a taco shell, with rounded sides up, and pinch edges together to enclose filling.

Place on a lightly greased baking sheet and press with the tines of a fork to seal.

Brush with milk and sprinkle with sugar.

Bake for 15 to 20 minutes, or until golden brown.




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