Not Yo Mama’s: Caramelized Pear & Ginger Cup-Pie with a Shortbread Crust


By Shadé

Okay, so maybe your mama never made a cup-pie in your life. I haven’t searched the all-knowing google yet, but I’m not even sure that cup-pies are a THING. Either way, they’re delicious, and I’d be happy to find out that I invented the little suckers.

A note on shortbread crusts: They are crumbly, but well worth the effort to keep them together!

Shortbread Crust

Ingredients

9oz all-purpose flour
½ cup powdered sugar
½ cup vegan margarine
Big pinch o’ salt

Step one: Sift the flour, sugar and salt into a large bowl and add the margarine.
Step two: Use your fingertips to rub the margarine into the flour until the mixture that resembles coarse breadcrumbs with no large lumps of margarine remaining.
*Be quick so the heat from your hand doesn’t melt everything!
Step three: Squish the mixture together to form a dough, adding extra flour if the mixture is too wet, or some water if too dry, a teaspoon at a time.
Step four: Wrap the dough in cling-film and chill for 10-15 minutes before using.

Caramelized Pear & Ginger Filling
 

Ingredients
1 lb pears, sliced thin
1/8 cup sugar
1 tsp dried ginger
1-2 tbsp chopped crystallized ginger
Juice from half of an orange (or tangerine)
1 tbsp margarine
Big pinch o’ salt (omit if using salted margarine)

Step one: In a large pan, melt margarine, and add remaining ingredients.
Step two: Saute, stirring frequently, into pears begin to soften and brown.
Step three: Remove from heat, and set aside to cool

Step four: To assemble, grease cupcake trays (or use silicone trays for easy removal)
Step five: Break off golf ball sized pieces of pastry dough and roll to about 1/8 inch thick.
Step six: Using a spatula, transfer dough to tray and fit into cup gently.
Step seven: Fill with pears and fold over extra dough.
Step eight: Bake at 375 for 20 minutes, or until golden on top. Allow to cool for at least 10 minutes before attempting to remove from tray.

Enjoy! (with a scoop of ice cream, preferably)

Shadé, better known as One Vegan Fatty is a native New Yorker who set out on a mission to convince the world that plant-based foods could, and should, still be decadent and delicious…healthiness optional! Shadé is currently working on a Master’s in Public Health, and she hopes to one day spark some positive changes in the area of school nutrition. Catch up with her adventures in vegan fattiness at oneveganfatty.tumblr.com, Instagram and Facebook!

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2 Responses to Not Yo Mama’s: Caramelized Pear & Ginger Cup-Pie with a Shortbread Crust

  1. Kahlilah says:

    I made these with apple pie filling and they were so good. However, the directions say to use 9oz of flour and that was confusing. I googled it and some people said it’s about 1 cup and others said about 2 cups. It turns out it’s about 1 cup. I also used coconut oil instead of vegan margarine. It was super crumbly, I ended up adding water to each ball. I was able to get 6 regular cupcake sized pies from 2 small granny smith apples and the dough recipe above (using 1 cup of flour).

    • Ayinde says:

      Sounds like great modifications. Yes 9oz is just above a cup. You got a old from a little bet that felt good! Thanks for reporting back if you took pics share em on our Pinterest page ieatgrass. Thanks!

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