Mini Chai Spiced Pear Pies

Why You'll Love this Recipe

• Flavor Fusion: This spiced pear recipe marries the warming spices of chai with the subtle sweetness of ripe pears.
• Break the Monotony: Let’s face it - pumpkin, apple and pecan pies have dominated the scene for long enough. Time to change things up!
• Perfect for Every Occasion: Whether it’s a Thanksgiving feast, a family dinner, or just a Tuesday, this spiced pears dessert stands out every single time.
• A Treat for Your Senses: The moment this pie starts baking, your kitchen will smell like a spicy, fruity heaven!

Ingredients

• Pie Crust Recipe
• pears
• all-purpose flour
• ground cinnamon
• ground cardamom
• ground nutmeg
• ground ginger
• ground cloves
• fresh ground black pepper
• granulated sugar
• pure vanilla extract
• large egg
• Coarse sugar

See printable recipe card below for exact ingredient amounts.

How to Make

1. Prepare Pie Dough: This is my easy and flaky pie dough recipe.
2. Make Pear Filling: Mix pears, lemon juice, flour, cinnamon, cardamom, nutmeg, ginger, cloves, black pepper, sugar, and vanilla extract.
3. Fill Skillets: Divide pear filling into the mini cast iron skillets.
4. Roll Out Dough: Roll dough to ⅛” thickness, cut 5 discs (½" larger than skillet size).
5. Top Pies: Lay dough over filling, tuck edges under, and crimp. Cut steam vents.
6. Chill Pies: Freeze for 15 minutes.
7. Bake: Brush with egg wash, sprinkle sugar, and bake!

Tips for Recipe Success

• Choose Right: Opt for firm yet ripe pears to ensure they maintain their shape while baking.
• Spice It Up: Adjust chai spices according to your preference. Love cardamom? Add an extra pinch!
• Bake Evenly: Rotate your pie halfway through the baking process for an evenly baked crust.

FAQs

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!

Recipe Card

Mini Chai Spiced Pear Pies

Topped with a classic flaky pie crust, one bite of these Mini Chai-Spiced Pear Pies and it’s like fall appeared in your kitchen.

5 from 1 vote

Print Pin Rate

Course: desserts

Cuisine: American

Keyword: cast iron, pear, Pie

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 5

Calories: 423kcal

Author: Shannon

Ingredients

• 1 Pie Crust Recipe
• 8 cups pears peeled cored, and diced (6-7 firm, but ripe pears)
• 2 tablespoons lemon juice
• ¼ cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon fresh ground black pepper
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg lightly beaten for egg wash
• Coarse sugar for sprinkling

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Instructions

• Prepare pie crust recipe through step 4. Instead of cutting the dough in half, form dough into one big disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
• Preheat oven to 375°F
• In a large bowl, stir the pears, lemon juice, flour, cinnamon, cardamom, nutmeg, ginger, cloves, black pepper, sugar, and vanilla extract together until thoroughly combined. Set aside for 20 minutes to allow the mixture to macerate.
• Next, evenly divide the pear filling mixture among the 3.5" mini cast iron skillets.
• Roll out chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick. Using a mini cast iron skillet as a guide, lightly place the skillet upside down on the dough and cut around it with a paring knife so that each dough circle is about ½ inch larger than the mini skillet. Repeat until you have 5 dough discs.
• Carefully lay the dough over the filling, tuck the ½ inch of dough under itself, creating a clean edge flush with the top of the mini cast iron skillet and crimp edges. Cut slits in the top of the crust to form steam vents.
• Place the pies in the freezer for about 15 minutes before baking. This will help ensure that your crust holds its shape in the oven.
• Take the pies out of the freezer, brush with egg wash and sprinkle lightly with sugar. Place skillets onto a cookie sheet for baking and into the oven for 35-40 minutes, until the crust is golden brown and the filling bubbles.
• Allow the pies to cool for 3 hours at room temperature before serving. This time allows the filling to thicken up. Cover pie leftovers tightly and store in the refrigerator for up to 3 days.

Notes

After the first 20 minutes of bake time, I loosely place foil around the edges of the pie to create a pie shield and to prevent the edges from browning too quickly.

Nutrition

Calories: 423kcal | Carbohydrates: 82g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 155mg | Potassium: 371mg | Fiber: 10g | Sugar: 45g | Vitamin A: 116IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 2mg

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.