3 heaping cups diced pears (about 3 small, firm ripe pears)

⅓ cup brown sugar, packed

1 teaspoon cinnamon

¼ teaspoon ground ginger

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons salted butter

3 store-bought or homemade pie crusts

1 egg yolk mixed with 1 teaspoon water (egg wash)

3 tablespoons turbinado sugar or granulated sugar (for topping)

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Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a medium saucepan, combine pears, brown sugar, cinnamon, ginger, and lemon juice. Cook 5 minutes over medium heat until pears soften slightly.
Stir in cornstarch and cook 2 more minutes until thickened. Remove from heat, stir in butter, and let cool completely.
Roll out pie crusts on a lightly floured surface. Cut into 4–5 inch circles.
Place spoonfuls of filling in the center of each circle. Fold dough over into half-moon shapes and press edges with a fork to seal.
Transfer to prepared baking sheets. Brush tops with egg wash and sprinkle with sugar.
Bake 18–22 minutes, until golden brown and crisp.
Cool slightly before serving.

Add nutmeg or cardamom for extra spice.

Swap pears for apples, peaches, or berries.

Use puff pastry for a flakier texture.

Glaze with powdered sugar icing for extra sweetness.

Make mini hand pies with a smaller cutter.