Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan
with nonstick pan spray.
To make the pie filling, in a large saucepan
, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
Add the cranberries to the sugar mixture, and lower the heat. Simmer
for about 10 minutes or until the cranberries start to pop. Drain
the cranberries and set them aside.
, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears
, ginger, and cornstarch
. Add the cranberries and stir to combine.
To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
Spoon the filling evenly into the Cutie Pie shells, and set aside.
If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish
Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies