Little Pear-Raspberry Pot Pies

• 15 ounces refrigerated ready-to-bake pie crusts (I use Pillsbury)
• 1 cup sugar
• 2 tablespoons sugar
• 3 tablespoons cornstarch
• 1 tablespoon minced crystallized ginger
• 14 teaspoon ground cinnamon
• 3 lbs firm-ripe anijou pears (Comice or Barlett pears can be used also, peeled and cut into 1 in. chunks)
• 12 pint fresh raspberries or 12 pint frozen unsweetened raspberries
• 2 teaspoons milk, for brushing crusts

1. Place oven rack in lowest position.
2. Heat to 400F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
3. Unroll or unfold pie crust on work surface.
4. Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.
5. Discard scraps.
6. Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.
7. Add pears and raspberries; toss gently to mix and coat.
8. Divide evenly among ramekins.
9. Center crust rounds over filling; turn overhang under to make a stand-up edge.
10. Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.
11. Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.
12. Place on prepared baking sheet.
13. Bake 40 to 45 minutes until filling bubbles and juices thicken.
14. Remove pies to a wire rack and cool 15 minutes.
15. If serving hot, or cool completely and serve at room temperature.
16. NOTES You can also use 12-oz.
17. custard cups.
18. The crust will fit on top without an overhang.

sugar, sugar, cornstarch, ginger, ground cinnamon, anijou, fresh raspberries, milk

Taken from www.food.com/recipe/little-pear-raspberry-pot-pies-247906 (may not work)