You can serve this as dessert, of course. Or an appetizer, for sure. Or something simply to add to the Thanksgiving smorgasbord (had to look that up) bounty of joy.
They’re so flavorful, so fun, so rustic and homey.
Ingredients
- 3 red pears
- 15 oz pie crusts (two in one package)
- 4 Tbs. brown sugar
- 2 Tbs. butter, melted
- Sprinkle of cinnamon
- 1 tsp minced rosemary
- Coarse salt
Instructions
- Preheat your oven to 400.
- Slice the pears in half from tip to stem and scoop out the core. Using a 4-inch jar, cut circles out of the pie crusts (save the extras for something later!) and sprinkle with the brown sugar. Sprinkle a tiny pinch of cinnamon over the sugar.
- Thinly slice the pears almost all the way through, but not quite. Place each pear on each mini pie round. Brush the pears with the melted butter. Bake these on a rimmed baking sheet for 20-25 minutes, until the pie crusts are golden brown and the pears have softened. GORGEOUS.
- Sprinkle a tiny pinch of coarse salt and the minced rosemary over each pie and serve immediately.
- Makes six pies.
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