Concord Grape + Pear Cardamom Mini Pies

By • October 11, 2017 0 Comments

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Author Notes: Crusty mini pies filled with concord grapes and pear and cardamomVicky | Things I Made Today

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Serves 12 mini pies

For the dough

  • 2 1/4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 1 cup unsalted butter, chilled, cut into small cubes
  • 3 tablespoons ice water
  • 1 tablespoon apple cider vinegar

For the concord grape filling

  • 1 pound concord grapes
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 pound barlett pears, chopped into 1/2 inch pieces
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon butter
  1. In a large bowl, mix together flour, sugar, and salt. Add cubes of butter and use your hands to work butter into flour, until a shaggy dough starts to form. Combine water and vinegar and add to dough. Knead dough until it comes together.
  2. Divide dough into two even pieces. Shape each into a disc and wrap in plastic. Chill for an hour while you make the filling.
  3. Peel the grapes by using your fingers to squeeze the fruit out of its skin. Place skins in a bowl and grapes in a medium saucepan. Once grapes are peeled, use a wooden spoon to mash them a bit, then cook on medium heat for about 5 minutes, bringing to a boil and stirring. Let cool slightly.
  4. Press grapes into a bowel through a fine mesh sieve to filter out the seeds. Transfer grape juice back to saucepan and add skins, sugar, cornstarch, lemon juice, and butter. Cook over medium heat, stirring frequently, until grapes thicken. Set aside and let cool completely.
  5. In a medium saucepan, combine pears, sugar, cardamom, lemon juice, cornstarch, and butter. Bring to a boil, and continue to stir until it thickens, about 3-5 minutes. Set aside and let cool completely.
  6. Preheat oven to 400F.
  7. Remove first disc of dough from refrigerator. On a lightly floured surface, roll out dough to about ⅛ inch thickness. Use a 4½ - 5 inch round to cut out 6 circles of dough. You may need to re-roll scraps to get 6. Fit the dough circles into half the slots of a 12 cup muffin tin. Repeat process with second disc of dough. Place in freezer for 10-15 minutes, or until fillings are cool.
  8. Once fillings are cool, scoop concord grape into 6 of the pie crusts and pear cardamom into the other 6. Bake for 20-25 minutes, until filling is bubbly and dough starts to brown. Let cool completely before gently removing mini pies from muffin tin.

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