Cranberry Pear Mini Pie Recipe - Reprinted with permission

Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats is a sweet little book written by Morgan Greenseth and Christy Beaver own the Mini Empire Bakery in Seattle.  From their bakery they supply restaurants and cafes with cupcake-size pies. The ladies took a look at the state of the bakery business and realized cupcakes had been done and they wanted something that wasn’t as sweet and something that reminded them of their childhoods, and that’s how their mini pies were born.

Because the pies were so phenomenally successful, the friends branched out with the cookbook so that people across the US could enjoy their pies at home.  The book is beautifully done – stunning photos, easy to understand recipes, and lots of hints and tips so anyone can be successful.  This book has gluten-free and vegan options which I love and fillings from sweet to savory.   I’ll be making some of the savory pies to freeze for the hubby’s breakfast – bigger than a traditional mini quiche, but perfect for a single serving.

If you have a baker on your holiday list, then pick up (or order from currently at $10.17) Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats for them.  It’s small enough for a stocking stuffer (we have big stockings) but fabulous as a gift as well.  Better yet, bake up a batch of pies and present them together!

I live in Seattle and only wish they had a retail location because while I’ll definitely be making several of these for the holidays, I’d like one from the creators!

Spiced Cranberry Pear Mini Pies
Think fireside chats and spicy cider, in pie form. For best flavor, mix different types of pears. Our favorites are Bosc and Anjou.
Type: Dessert
Yield: 12
Prep Time: 
Cooking Time: 
Total Time: 
  • 3 pears, peeled, cored, and diced in ¼-in pieces
  • ¾ cup fresh or frozen and thawed cranberries
  • ¼ cup brown sugar
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 tablespoon lemon juice (fresh is best)
  • Perfect Pie Crust
  • ¼ cup soy milk
  • Sugar, for sprinkling
  1. Preheat the oven to 350°F. Generously grease a 12-cup muffin tin with butter or cooking spray.
  2. Coarsely chop the cranberries until nearly all of them have been cut in half.
  3. In a large bowl, combine the cranberries, pears, brown sugar, nutmeg, cloves, allspice, and lemon juice.
  4. On a thoroughly floured surface, roll out the pie crust to a thickness of 3∕16 inch. Using a 4-inch diameter round cutter, cut 12 crusts.
  5. Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface.
  6. Using a mini cookie cutter of your choice and leftover dough, cut out 12 shapes to use as pie toppers. (We like gingerbread-men toppers for Spiced Cranberry Pear pie.)
  7. Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers.
  8. Fill each mini pie with 2 tablespoons of the pear mixture, making sure that the cranberries
  9. are evenly distributed. This pie is prone to boiling over, so don’t include too much of the juice with the filling.
  10. Top each mini pie with a pie topper.
  11. With a pastry brush, lightly brush each pie crust with soy milk, then sprinkle with sugar.
  12. Bake for 20 to 25 minutes, until the crusts are golden brown.
  13. Allow to cool for a few minutes in the muffin tin, then carefully remove the pies from the tin and place on a wire rack to finish cooling. To remove, first try to spin the pies in the muffin wells. If they need a little extra help, run a butter knife along the edge of the crusts to pop them out of the tin.

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Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats Details

  • Paperback: 144 pages
  • Publisher: Ulysses Press (October 11, 2011)
  • Language: English
  • ISBN-10: 1569759804
  • ISBN-13: 978-1569759806
  • Product Dimensions: 6 x 5.5 x 0.7 inches


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