Total Time

Prep: 20 min. Cook: 20 min.


4 servings


2 tablespoons butter, divided2 tablespoons sugar1 tablespoon cornflake crumbs1 tablespoon brown sugar1/4 teaspoon ground ginger2 cups finely chopped peeled Anjou pears2 cups finely chopped peeled Bartlett pears1 tablespoon orange juice1/2 sheet frozen puff pastry, thawedVanilla ice cream


Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). 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 1 tablespoon butter. Preheat air fryer to 325°. Unfold pastry; cut into 1/2-inch strips. Arrange over ramekins in a lattice pattern, trimming to fit. Gently press ends onto ramekin rims. Place ramekins in air fryer. Cook until filling is bubbly and pastry is golden brown, 20-25 minutes. Serve warm with ice cream.

Nutrition Facts

1 pot pie: 343 calories, 15g fat (6g saturated fat), 62mg cholesterol, 177mg sodium, 50g carbohydrate (24g sugars, 7g fiber), 5g protein.