You didn’t think Thanksgiving could be so cute, did ya?
And listen to this, I made these mini, like single serves, but you could definitely just tuck them all into one pie crust like a normal person. I changed it up though and added brown sugar and cinnamon and butter! (oh my?)
La-het us peepeth.
Also, to keep things on the simple side, I used store-bought pie crusts. You’re more than welcome to make your own and roll it out and cut out 4-inch circles with the dough. Fo sho’. If you use store-bought, just save the extra for something fun later on. Freeze it and come back to it. I can’t have anyone screaming at me today. I already have to wash my hair, so.
The photo shows about 6 tablespoons of brown sugar, but truly you’ll only need 4 Tbs. Ain’t no thang.
Let’s take our pretty pears (these are red, but I think they might be some sort of Bosc? My store had zero name on them. Lame.) and cut them down the center lengthwise. Scoop out the cores and tossy toss.
Then we’ll cut 4-inch circles out of our pie dough and sprinkle the brown sugar and cinnamon right over the tops. You can barely see the cinnamon, but it’s there. Tiny sprinkle. Nothing aggressive.
Then we’ll geeeently slice our pears on the thin side (not quite all the way through, but close!) and place them flesh (sorry) side town on each pie round.
Okay and listen, I crimped the pie crusts like one would do in a pie pan, but they had nothing to support them on the baking sheet (duh, Bev) so they collapsed. Don’t even waste your time, bruh. UNLESS you have little mini pans you’re making these in. No crimping. They’ll fall.
But first, brush your pears with a little melted butter! (mine was salted butter but you fly, little bird.)
Hello, helloooooooo there. This is still on the pan, so don’t freak out. (also, use parchment paper for cleanup ease!) The pie crusts are baked and golden and flaky. The pears are tender and stunning. The brown sugar . . . well, now you see why we only needed four tablespoons. Ha!
We’ll garnish with a tiny sprinkle of coarse finishing sea salt, and a lil’ hit of freshly minced rosemary. And it is so, so good.
The buttery tops to the pears seep down, giving the whole thing a slightly savory quality. The pie crust flakes like a rustic dream in your face. The brown sugar adds a sweet depth, and the cinnamon fulfills its autumnal duties like nothing else can.
Plus I just love the look. Individual pear pies? Are you kidding? I’ll sign you up, yes.
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. Ya gotta.
I mean, come on.