Mini Pear, Raspberry, and Cranberry Pies Recipe

DIRECTIONS

Equipment note: You will need 7, 4-ounce oven safe jars for this recipe.

1. Heat oven to 350°.
2. In a large bowl, stir together finely chopped pear (you should have about 350g once chopped), cranberries, raspberries, ¼ cup sweetener, orange juice, and xanthan gum.
3. In a medium bowl, mix together almond flour, 1 tablespoon erythritol sweetener, and salt. Mix together ½ of a gently beaten egg (about 25 grams) and vanilla extract and add to almond flour mix along with melted butter. Mix together until all the almond flour is wet, and the mixture holds together when pinched.
4. Fill each jar evenly with the pear mixture, about ½ cup or 105g in each. The fruit should overfill the oven safe jars in a dome shape at this point. Measure 2 packed tablespoons almond flour crust onto a piece of parchment paper and press into an approximately 3-inch round, no more than ¼-inch thick. Gently move to cover the mouth of one of the filled jars, gently pressing the dough into the outside of the jar mouth to cover the fruit. With a knife, cut 4 vents into the dough. Repeat for each filled jar. If the dough is too crumbly, add a small amount of water to the dough, 1 tablespoon at a time, until it holds together.
5. Place all the mini pies onto an edged sheet pan and bake for 20 minutes.
6. Remove the sheet pan of pies from the oven, use a strip of foil to cover the edges of each crust (so they don’t burn), and put the sheet pan of pies back in the oven to complete baking. Bake until the top crust is golden and the fruit is bubbling, 10-12 minutes more.
7. Allow pies to cool for at least 5 minutes before removing the foil and serving. One pie is one serving.