Friday, 30 September 2011

Cutie Pies! Recipe for Pear-Cranberry-Ginger Cutie Pies

Cutie Pies
40 Sweet, Savory, and Adorable Recipes

by Dani Cone
Hardcover, 7x7 in., 160 pages

Dear cupcakes: you've had a good run, but now it's time for the cutest little pies ever!

And I am totally a pie person. Especially fruit pies. And Cutie Pies has the most deliciously adorable recipes and presentation ideas. 

The pies, both savoury and sweet, are arranged by size: Cutie Pies (muffin sized), Petit-5s (mini-muffin sized), PieJars (see cover shot), FlipSides (hand pies), PiePops (pie on a stick!), and Full-Sized Pies. And each come instructions on how to convert to a different presentation style, if you wish.

There are alternate crusts, including vegan and gluten-free, and a wide variety of pies guaranteed to make you a hit at the next party!

Dani Cone is owner of High 5 Pie, the inspiration for the book, as well as three Fuel Coffee locations in Seattle. Now you can create her adorable pies in the comfort of your own home.

Cutie Pies also makes for a great hostess gift. 

Pear-Cranberry-Ginger Cutie Pies
makes 16 Cutie Pies (or 1 Double-Crust 9-inch Pie, 1 Double-Crust 7-inch Deep-Dish Pie, 36 Petit-5s, 10 Flipsides, 50 Piepops, 8 Piejars)

This recipe will be your new holiday favorite. Bring these Cutie Pies to your next holiday party and wow ’em! Festive cranberries and the freshness of fall- harvested pears make a tasty combination, and a little kick of ginger makes the flavor unique.

¾ cup water
1½ cups granulated sugar
1 (16-ounce) bag fresh or thawed frozen cranberries
4 medium-sized Bosc pears
½ teaspoon fresh minced ginger
1 teaspoon cornstarch
All-Butter Crust (page 2)
Crumb Top (page 16), optional
Whipped cream lightly flavored with vanilla and a hint of ginger, optional

1. Preheat the oven to 375°F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.

2. To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.

3. Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.

4. Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.

6. To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.

7. Cut 16 (51/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.

8. Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.

9. Spoon the filling evenly into the Cutie Pie shells, and set aside.

10. If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.

11. Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust
bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.

Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies

Even the layout is adorable!