1 (15 oz) pkg refrigerated pie crust
1 can light cherry pie filling
3 ripe medium pears, peeled and sliced
Let pie crust pouch stand at room temperature for 15-20 minutes. Heat oven to 425. Meanwhile, in large saucepan, combine pie filling and pear slices; stir gently to mix. Cook over medium heat about 15 minutes or until pears are tender, stirring occasionally. Keep warm. Unfold pie crust. Place crust on cutting board, press out folded lines. With a 2 inch cookie cutter, cut 16 shapes. Place on ungreased cookie sheet and sprinkle lightly with cinnamon sugar. Bake for 4-6 minutes. To serve, spoon 1/2 cup hot fruit mixture into individual serving dishes. Top each with 2 pastry pieces.