Pear-Rosemary Muffin Tin Pies

Name: Pear-Rosemary Muffin Tin Pies
Ingredients: 1 recipe, double-crust pie dough (see Ingredient Note below); 2½ pounds (1134 grams) ripe but firm, Bosc pears, peeled, halved, cored, and cut into ½-inch pieces; 3 tablespoons, packed brown sugar, divided; ¼ teaspoon, table salt; 1 tablespoon, instant tapioca, ground; ¾ teaspoon, minced fresh rosemary; ⅔ cup (3⅓ ounces/94 grams), all-purpose flour; ½ cup, walnuts, chopped fine; 6 tablespoons packed (2⅔ ounces/76 grams), brown sugar; ½ teaspoon, table salt; 6 tablespoons, unsalted butter

Desserts or Baked Goods
Dessert Pies

By Camila Chaparro

These individual pear pies—made in a muffin tin—capture all the scents and flavors of fall in a few bites.

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES 10

TIME 1¾ hours, plus 30 minutes chilling, and 2¾ hours cooling

A cookbook recipe exclusively for All-Access members from The Perfect Pie

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