Little Pear-Raspberry Pot Pies

1. 1

   Place oven rack in lowest position.

2. 2

   Heat to 400F 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.

3. 3

   Unroll or unfold pie crust on work surface.

4. 4

   Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.

5. 5

   Discard scraps.

6. 6

   Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.

7. 7

   Add pears and raspberries; toss gently to mix and coat.

8. 8

   Divide evenly among ramekins.

9. 9

   Center crust rounds over filling; turn overhang under to make a stand-up edge.

10. 10

    Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.

11. 11

    Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.

12. 12

    Place on prepared baking sheet.

13. 13

    Bake 40 to 45 minutes until filling bubbles and juices thicken.

14. 14

    Remove pies to a wire rack and cool 15 minutes.

15. 15

    If serving hot, or cool completely and serve at room temperature.

16. 16

    NOTES You can also use 12-oz.

17. 17

    custard cups.

18. 18

    The crust will fit on top without an overhang.

* Per serving · 4 servings · Values may vary.

No additional tips available.