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


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

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, 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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