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Pear-Rosemary Muffin Tin Pies
Ingredients
  • 1 recipe double-crust pie dough (see below)
  • subheading: For filling:
  • 2 ½ pounds 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
  • subheading: For streusel:
  • ⅔ cup all-purpose flour
  • ½ cup walnuts, chopped fine
  • 6 tablespoons packed brown sugar
  • ½ teaspoon table salt
  • 6 tablespoons unsalted butter
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