Personal Pear Pot Pies

• 2 tablespoons butter, divided
• 2 tablespoons sugar
• 1 tablespoon cornflake crumbs
• 1 tablespoon brown sugar
• 1/4 teaspoon ground ginger
• 2 cups finely chopped peeled Anjou pears
• 2 cups finely chopped peeled Barlett pears
• 1 tablespoon orange juice
• 1/2 sheet frozen puff pastry, thawed
• 1 Eggland's Best Egg, lightly beaten
• Vanilla ice cream

Directions

1. Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet.
2. In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.
3. Without unfolding, cut pastry crosswise into fourteen 1/4-in. strips. Carefully unfold strips. Cut eight strips in half; cut remaining strips into thirds. Arrange over ramekins in a lattice pattern, using four long strips and four short strips for each. Gently press ends onto ramekin rims. Brush lattices with egg.
4. Bake 25-30 minutes or until filling is bubbly and pastry is golden brown. Serve warm with ice cream. Yield: 4 servings.

Originally published as Personal Pear Pot Pies in Country Woman October/November 2012, p33