Baking pies in mini skillets is a great way to control portions. Enjoy these mini skillet poached pear and buttermilk pies with whipped cream or ice cream if desired.

Sandra Garth
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

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

  • 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.

  • Divide walnuts among the prebaked crusts. Add pears. Pour about 1 cup of the buttermilk mixture into each skillet. Place skillets on a large baking sheet.

  • 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.

Cook's Notes:

I saved the poaching liquid and will use it to make a simple syrup.

Any leftover buttermilk mixture can be refrigerated in an airtight container for up to a week.

Editor's Note:

Nutrition data for this recipe includes the full amount of poaching liquid and buttermilk filling. The actual amount consumed will vary.

Nutrition Facts

688 calories; 25.7 g total fat; 115 mg cholesterol; 329 mg sodium. 110.2 g carbohydrates; 8 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2018
in step 8...it says add pears- i have not made this- only read recipe Read More

Most helpful critical review

Rating: 1 stars
10/20/2018
After cutting the pears I see no mention of them again. Am I missing something?! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/22/2018
in step 8...it says add pears- i have not made this- only read recipe Read More
Rating: 5 stars
10/22/2018
in step 8...it says add pears- i have not made this- only read recipe Read More
Rating: 1 stars
10/19/2018
After cutting the pears I see no mention of them again. Am I missing something?! Read More
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Rating: 3 stars
10/19/2018
sounds delicious but Am I missing something? I assume the pairs go on top of the baked crust before pouring liquid? There is no indication of when to add the pairs. Read More