For the Pastry
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 1/3 cup plus 2 tablespoons ice water
For the Filling
- 2 firm, ripe pears (1 pound), such as Anjou or Bartlett, peeled, cored, and cut into 1/4-inch cubes
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup fresh raspberries, coarsely chopped
- 1 large egg yolk, lightly beaten with 1 tablespoon heavy cream, for egg wash
- Sanding sugar, for sprinkling
- Make the pastry: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
- Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.
- Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over medium-high heat. Add pears, and toss to coat. Cook, adding granulated sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.
- Divide dough in half, and roll out each piece to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.
- Preheat oven to 350 degrees. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough using a 4-inch cutter (surlatable.com), transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sides to seal.
- Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.
To make circular pies, use a 4-inch round cutter.