Made in individual ramekins, these adorable desserts reflect a trend—people love mini-size pies.

Cranberry Potpies

Preheat oven to 375 degrees. Line a baking sheet with foil; set aside. Butter four 3/4-cup ramekins; set aside.

In a medium saucepan, combine cranberries, sugar and cranberry juice. Bring to boiling; reduce heat. Simmer for 8 to 10 minutes or until mixture thickens slightly.

Divide pears among ramekins; spoon cranberry mixture over top.

On a lightly floured surface, unroll piecrust. Cut out 4 rounds of dough, each about 1/2 inch larger than the diameter of the ramekins. Use a 1-inch cutter to cut out center of dough. Place dough round on top of each ramekin and press the edges over the rim to secure.

Combine egg and water; brush on the dough and sprinkle with coarse sugar.

Place ramekins on foil-lined pan and bake for 30 minutes or until the crust is golden and the cranberry juices are bubbling. Let cool for 20 minutes. Serve with ice cream, if desired.