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overhead shot of mini pear cranberry pie with brown butter glaze on wire rack
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5 from 1 vote

Mini Pear and Cranberry Pies with Brown Butter Glaze

These mini pear and cranberry pies are personal sized, and so easy to make! Make them for a party, girls night, or for a fun treat...and don't skip the brown butter glaze.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 142kcal


  • 1 package of store-bought pie crust (2- 9 inch pie crusts, cut into 4 inch rounds)
  • 1 cup cranberries (fresh or frozen)
  • 3 cups pears (peeled, cored and diced into 1 cm cubes)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon

Brown Butter Glaze

  • 3 tablespoons butter
  • 1 ½ cups of powdered sugar (187 g)
  • ½ teaspoon vanilla
  • 3 tablespoons milk (or more if you want a thinner consistency)


Pear + Cranberry Pies

  • Pre-heat oven to 425°F.
  • Roll out the pie crust and cut out 4-inch rounds. Keep rolling it out and cutting out rounds until you get 18 circles.
  • Gently press circles into a muffin tray.
  • In a medium bowl, stir together the cranberries, pear cubes, brown sugar and cinnamon. Spoon into the pie crusts (don't over-fill!).
  • Bake for 18-20 minutes, until pie crusts are lightly golden.
  • Let pies cool for 5-10 minutes in the trays, then using a knife, gently pop them out of the muffin trays, and allow to cool on a wire rack.

Brown Butter Glaze

  • In a small saucepan, heat the butter. Cook it, stirring frequently, until the solids separate and begin to brown. It should smell nutty...do not burn!
  • Once butter is browned, immediately transfer to a medium bowl containing the powdered sugar, vanilla and milk.
  • Beat until smooth and completely combined.
  • Transfer glaze to a ziplock bag, snip the corner, and drizzle over the mini-pies.


If the pie filling leaks from the pie crust and is too sticky to get the pies out, put them back in the oven for a minute, then loosen with a knife.
Pay careful attention while browning the butter it as it can burn quickly.
Store in the fridge for up to 4 days.


Serving: 1mini pie | Calories: 142kcal | Carbohydrates: 26g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 59mg | Potassium: 56mg | Fiber: 1g | Sugar: 19g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg