Pear-Rosemary Muffin Tin Pies
These may be little, but they are lethal.
Dare I tell you how much butter there is in these innocent looking “Pear-Rosemary Muffin Tin Pies’?
There are 3 1/4 sticks total.
That’s 26 tablespoons of butter for 10 itty-bitty pies.
(Math majors can be more precise, but that’s a little more than 2 1/2 tablespoons of butter per muffin-tin pie. Although, darn it, when you break it down like that, it doesn’t seem quite so bad. Well, maybe…)
Regardless, I am here to tell you that it is worth the calories and cholesterol to make these beauties.
We are talking some seriously flaky, supremely buttery, and moan-inducing, swoon-worthy crusts. They are filled with tender chunks of pears that take on an unexpected perfume from fresh rosemary. The finishing touch is a brown-butter, brown-sugar, walnut streusel top.
This divine recipe is from “The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More” by America’s Test Kitchen, of which I received a review copy.
Inside, you will find all manner of pies made with all manner of crusts such as “Classic Pie Dough” (made with butter and shortening), “Vegan Pie Dough” (made with coconut oil), and “Gluten-Free Pie Dough” (made with gluten-free flour blend, sour cream, rice vinegar and a little xanthan gum).Read more