-
1
Dough: Place cream cheese in mixer bowl fitted with paddle attachment; beat on low speed until creamy.
-
2
Add butter; beat until well blended.
-
3
Add flour and salt; beat just until mixture is well blended and pulls away from side of bowl to form dough.
-
4
Scrape bottom of bowl, then turn out dough onto lightly floured surface.
-
5
Pat dough into rectangle; fold in half.
-
6
Repeat.
-
7
Wrap dough in plastic wrap.
-
8
Refrigerate at least 2 hours or up to 24 hours.
-
9
Filling: Melt butter in saute pan.
-
10
Add apples; saute 1 to 2 min.
-
11
or until softened.
-
12
Add pears, cranberries, granulated sugar and cinnamon; stir.
-
13
Cook on low heat 8 to 10 min.
-
14
or until fruit is tender, stirring occasionally.
-
15
Mix cornstarch and water.
-
16
Add to fruit mixture; cook and stir 1 min.
-
17
or until thickened.
-
18
Cool.
-
19
Pie Assembly: Portion dough into 20 (2-oz.)
-
20
pieces (or into 10 [2-oz.]
-
21
pieces for trial recipe).
-
22
Roll out each piece into 6-inch round on lightly floured surface; top with 1/4 cup fruit mixture.
-
23
Moisten bottom edge of dough rounds with water, then fold in half to form half-moon shape.
-
24
Crimp edges with fork, trimming excess dough if necessary to leave clean rounded edges.
-
25
Make egg wash by beating together egg and water until blended.
-
26
Brush top of each pie with 1/2 tsp.
-
27
egg wash; sprinkle with 1/4 tsp.
-
28
coarse sugar.
-
29
Cut 4 or 5 small slits into top of each pie.
-
30
Place pies in parchment paper-lined sheet pans.
-
31
Bake in 400 degrees F standard oven 12 to 16 min.
-
32
or until golden brown.
