Petite Pear Pies

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Dough for a 9-inch double-crust pie (your favorite recipe, or purchased pie dough)

Butter and flour, for greasing pans and for flouring dough


3/4 cup +1 tablespoon all-purpose flour

1/2 cup packed light brown sugar

3/4 cup finely chopped walnuts

1/8 teaspoon fine sea salt

4 ounces unsalted butter, at room temperature


4 to 5 medium firm, ripe Bartlett pears, or two 16-ounce cans of pears in light syrup, well drained on paper towels

2 teaspoons fresh lemon juice, if using fresh pears

1/4 to 1/3 cup granulated sugar, depending on sweetness of fruit

2 tablespoons cornstarch

1 tablespoon finely chopped dried cranberries

1 tablespoon finely chopped dried sour cherries

1 tablespoon finely chopped crystallized ginger

2 teaspoons lemon zest

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