When a huge box of Taylor’s Gold pears arrived at my office a few weeks ago, I was ecstatic. I love pears, but I rarely take the time to cook with them. With dozens to use, I finally had a reason to experiment in the kitchen.
I asked family and friends what they would make, and nearly everyone suggested pear pie. I’ve been getting more into pie-making lately, so I decided to try mini pear pies—and I added blackberries for a bright, complementary flavor. Several friends recommended The Flavor Bible as a resource, and they were right: pears and blackberries pair beautifully.
For these mini pear and blackberry pies, I cooked the pears first—either roasted in the oven or wrapped in foil and placed on the grill. Each pear half is lightly sprinkled with cinnamon and brown sugar, drizzled with honey, and wrapped in foil to create a steaming pocket. The gentle heat softens the pears and concentrates their flavor.
I used store-bought pie dough for convenience, but homemade crust works just as well. The pie shells were formed in muffin tins, filled with pear filling, and studded with chopped blackberries. I finished each mini pie with a dollop of Cool Whip—because sometimes a little extra creaminess is the perfect finishing touch.
These mini pies are easy to scale up into a single large pie if you prefer. They were a hit at home—earning approval from my family, my goddaughters, and friends. They’re ideal for a cookout or a casual dinner when you want a simple, elegant dessert.
3 teaspoons cinnamon
6 teaspoons brown sugar
6 tablespoons honey
1/2 cup blackberries
1–2 tablespoons cornstarch (to thicken filling)
2 pre-made pie crusts (dough, not baked)
Butter or nonstick spray to grease the muffin tins
Cool Whip for topping (optional)
You’ll also need:
a round cookie cutter, a muffin tin, and foil
Preheat the oven to 375°F, or preheat the grill if you plan to use it. Cut each pear in half, remove the core and stem.
Place each pear half on a square of aluminum foil. Sprinkle with cinnamon and brown sugar, then drizzle with honey. Fold the foil to form a loose pocket, leaving a small gap for steam to escape. If baking, arrange the foil packets on a baking sheet.
Bake or grill the pear packets for about 45 minutes, until the pears are tender. Remove and let them cool.
When cool, puree the pears in a food processor or mash them in a bowl until smooth. Stir in 1–2 tablespoons cornstarch to thicken the filling and set aside.
Roll out the pie dough and use a round cookie cutter to cut circles slightly larger than the muffin tin cavities. Grease the muffin tin and press a dough circle into each cavity to form mini crusts.
Spoon the pear filling into each crust. Roughly chop the blackberries and gently swirl them into the filling, or add a few pieces on top of each pie.
Bake the mini pies at 350°F for about 20 minutes, until the crusts are golden and the filling is set. Allow to cool, then top with Cool Whip if desired.
Yield: about 24 mini pies.
Taylor’s Gold pears are grown in New Zealand and are typically available from mid-April through July. They have a warm, cinnamon-like skin and a sweet, juicy flavor that’s excellent both raw and cooked. These pears were fantastic in the pies, and I enjoyed them plain as a snack as well.
During summer, New Zealand pears and apples are abundant and fresh in stores. A group of bloggers and recipe developers have put together a collection of summer pear recipes to celebrate the season. Below are a few featured pear recipes from that roundup.
- Grilled Pears Filled with Caramel and Chocolate by Cook the Story
- Cranberry Pear Scones with Orange Glaze from It’s Yummi!
- Pickled Pear Sorbetto by Pastry Chef Online
- Spicy Grilled Pear Ketchup by Cooking with Books
- Mini Pear and Blackberry Pies by Big Bear’s Wife
- Chocolate Dipped Pear Popsicles by Around My Family Table
- Pear, Caramelized Onion and Brie Bites by Real Housemoms
- White Chicken Naan Pizza with Sautéed Pears & Gorgonzola by Climbing Grier Mountain
- Muddled Pear Moscow Mule by Doughmesstic
- Pear Gorgonzola Easy Ravioli by Nutmeg Nanny
There was also a Twitter party on May 29 at 8pm EST featuring recipe sharing, prize giveaways, and pear-themed swag. A related giveaway offered a chance to win a $150 Visa gift card and a box of Taylor’s Gold pears, with additional grand-prize entries for a Vitamix blender and a $100 Whole Foods gift card during later promotion dates.
This post and recipe was sponsored by Taylor’s Gold Pears. All text and opinions are my own.