Dice Bosc pears into small bite size pieces. Cutting 3 Bosc pears should yield about 2 cups or so. 

Add 2 tbsp salted butter to a large skillet and let it melt on medium heat. 

Add in the 2 cups of pears as well as the ½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp freshly grated fresh ⅓ cup brown sugar and 1 tsp cornstarch.

Cook for 4-6 minutes and then remove from the heat to let it cool and come to room temperature. The pears should be softer and covered in a sticky sweet syrup.

Once the syrup has cooled, preheat the oven to 370 degrees.

Roll out the 9 oz. store bought pie crust and use a 3 inch (in diameter) biscuit cutter to make 14-16 small circles.

 Add 1-2 tbsp of the cooled pear filling on top of HALF of the circled pie crusts. 

Use the remaining cut pies to top the pear filling. 

Use a fork to crimp the edges to seal the filling in. Also, use the fork to poke two holes in the top of the pies to create an air pocket. 

 Lightly beat one egg and brush the tops of the pies with the egg wash. 

Mix together ¼ cup of raw sugar along with ½ tsp cinnamon and generously sprinkle the tops of the pies with this mixture. 

Bake at 370 degrees (or whatever temperature your store bought pie crust says!) on a lined baking sheet with parchment paper for 25-30 minutes or until the tops are golden brown. 

Remove from the oven and let cool for a few minutes and then eat up! Top with whipped cream, ice cream or just eat it straight from the pan! Don’t forget to drizzle some of that sticky sweet pear syrup on top!