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1
Take the pie crust out of the refrigerator 20 minutes before you start so that it is room temperature.
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2
Zest and juice half of the orange.
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3
Put the zest and juice of the orange into a saucepan.
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4
Then add the butter, brown sugar, cranberries, and cinnamon.
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5
Carefully peel the pears with a vegetable peeler.
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6
Cut them into quarters and cut out the cores.
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7
Cut the quarters into small pieces.
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8
If using canned pears, just cut them into small pieces.
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9
Put the pears into the pan.
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10
Gently heat the mixture on low for 10 minutes.
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11
Keep stirring the mixture so that it doesn't stick to the bottom.
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12
Take it off the heat and let it cool completely.
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13
Preheat the oven to 375F.
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14
Dust your rolling pin and a clean work surface with a little bit of flour.
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15
Do not use too much flour or the dough will get tough.
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16
Roll out the pastry until it is about 1/4 inch thick.
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17
With the round cutter, cut 12 circles from the dough.
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18
Press the scraps together to make a ball and set aside.
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19
Press the circles into the muffin tins.
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20
Put a heaped teaspoon of the pear mixture into each cup.
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21
Roll out the ball of dough again and cut out 12 stars with the star cutter.
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22
Lay the stars on the pies, then brush milk over the tops.
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23
The milk will make the pastry shiny when it is cooked.
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24
Bake the pies for 20 minutes, until they are golden.
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25
Remove them from the oven and let them cool in the tray for 10 minutes.
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26
Using a blunt knife, lift the pies onto a plate.
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27
Put a little powdered sugar into a sieve and sprinkle the sugar over the pies.
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28
The pies can be eaten warm or cold.
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29
You could serve the pies with a spoonful of whipped cream.
