Here is another recipe with pears. It uses a single pie crust (homemade or refrigerated crust), but it's not actually a 'pie.'

Pear Tart Tatin

1/4 cup plus 2 Tablespoons dark brown sugar, packed

2 cans (15.25 ounces each) pear halves (I use organic, in their own juice)

1/4 cup pecans, finely chopped

1 prepared single-crust pastry

Heat oven to 425 degrees Fahrenheit. Sprinkle 1/4 cup brown sugar over the bottom of an ovenproof 10-inch, nonstick skillet.

Drain pears and blot dry with paper towels.

Place pear halves, cut side up, in a circle in the skillet. Fill the center with the remaining pears. Sprinkle the remaining brown sugar over the pears.

Roll pastry to an 11-inch circle. Spread nuts over the crust and use a rolling pin to carefully press the nuts into the crust (be careful not to tear it).

Invert crust, nut side down, onto pears in skillet. Tuck crust overlap between the pears and the edge of the pan, forming a lip.

Bake at 425 degrees Fahrenheit for about 25 minutes, or until crust is golden brown. Transfer skillet to a wire cooling rack and let stand about 15 minutes, or until skillet is cool enough to handle.

Invert serving platter on top of skillet and flip tart onto platter. Let stand, loosely covered, until serving time.