- 1 homemade piecrust
- 3 small, ripe California Bartlett pears, peeled, cored and diced
- 1/3 cup cornstarch
- 1/2 tsp cinnamon
- 1 tbsp milk
- 1 tbsp brown sugar
- 1 dash nutmeg
Preheat oven to 400 degrees.
Roll out pie dough and cut circle in crush using a 5-inch bowl as a guide.
Gather up remaining dough and roll out on a lightly floured board and cut circles until dough is gone.
In a medium bowl, combine pears with brown sugar, cornstarch, cinnamon and nutmeg; toss well to combine.
Place equal amounts of fruit onto half of each circle, leaving excess liquid in bowl.
Brush edges of dough with water.
Pick up each circle like a taco shell, with rounded sides up, and pinch edges together to enclose filling.
Place on a lightly greased baking sheet and press with the tines of a fork to seal.
Brush with milk and sprinkle with sugar.
Bake for 15 to 20 minutes, or until golden brown.
