Just because you’re fully and wholy pumpkin’d out doesn’t mean you can’t still enjoy some pie. ‘Tis the season, after all. Because, let’s face it, other than pumpkin, it’s pretty much impossible to get sick of pie. In fact, I’d argue that winter IS pie season. Which is perfect because it’s also pear season, and the two go hand in hand.
Is it just me or are there way more kinds of pears available in stores these days than there ever used to be? From seckels to starkrimson, comice to bosc. They’re downright gorgeous, in colors ranging from green and pale yellow to deep crimson, so I don’t know how I could have missed them before. Maybe I just wasn’t paying attention.
These precious hand-pies combine everything you love about pie in a compact package that fits in the palm of your hand. The flaky, buttery crust encases a filling of sweet, aromatic pears studded with bits of marzipan (yes, marzipan. I know, right? Every pie should be made with bits of marzipan.)
The best part? You get your very own adorable little pie all to yourself AND YOU DON’T HAVE TO SHARE. (Well, that’s Taylor’s favorite part, at least.)
December is National Pear Month, and we’ve partnered with USA Pears to showcase some of the season’s best varieties. This recipe in particular highlights the Green Bartlett or Williams pear, with its speckled yellow-green skin, classic pear shape, and sweet, aromatic flavor.
The Bartlett is unique in that it’s one of the few pears that changes color as it ripens, a visual indicator to let you select the perfect pear. When you buy your pears, they’ll likely be lime green and quite firm. As they ripen they’ll change from a lively chartreuse to a rich golden yellow with a blush of orange.
This particular recipe works best with pears that are ripe but firm, so look for pears that are yellowish-green in color and blemish free. If your pears are particularly green and you need them quickly, stick them in a paper bag at room temperature for a day or two to speed up the ripening process. Just keep an eye on them, as pears can go from ripe to overripe much more quickly than, say, apples, and will bruise quite easily in their riper stages.