Mini Custard Pies with Apple and Pear

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Ingredients

For the dough:

Butter 40 g

Egg yolk 1

Sour cream 1 tbsp

Pinch of salt

Sugar 1 tbsp

Flour 1 cup

For the cream:

Sugar 2 tbsp

Cream 20% 100 ml

Honey 1 tbsp

Butter 20 g

Corn starch 1 tbsp

Milk 1 tbsp

Vanilla sugar 1/2 tsp

For the filling:

Apple 1

Pear 1

Pinch of cinnamon

Lemon juice 1 tsp

Flour 1 tsp

Mix the butter into crumbs with 0.5 cups of flour, add sugar, salt, egg yolk, and sour cream, adding them one at a time. Knead the dough with a little of the remaining flour, wrap it in plastic wrap, and refrigerate.

In a saucepan, combine the cream, sugar, vanilla sugar, honey, and butter. Heat until the butter and sugar melt. Add the starch dissolved in milk, stir, and cook until the cream thickens. Cool.

Peel the apple and pear, cut into thin slices, and mix with the lemon juice, flour, and cinnamon.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease muffin tins with butter.

Divide the dough into 6 pieces. Roll each piece into a circle, trim the edges, place the dough in a muffin tin, shape into a cup, fill each halfway with cream, and spread the apple and pear mixture on top of the cream.

 Bake the pies for 20 minutes, until the edges are golden brown. Immediately transfer the pies to a wire rack to cool.

Enjoy!