• In a large skillet, melt butter over medium until it sizzles. Quickly add pears and saute, turning once or twice, until beginning to soften, about 10 min. Add rum and swirl pan to cook off alcohol. Add sugar and swirl pan until the sugar dissolves, turning the pears carefully to coat with the caramel.

  • Heat oven to 400°.

  • Transfer pears, cut sides up, to a 9" skillet with any caramel remaining in the pan. Heat until sizzling. Unroll pie crust and place on top of the pears in skillet. Roll edges toward the center so they just fit inside the lip of the pan and immediately transfer to oven.

  • Bake for 10 min, then reduce heat to 350° and continue to bake another 20 to 25 min, or until crust is a deep brown. Remove from oven, cool 5 min, then turn over onto a 10-inch rimmed plate (to catch any excess caramel). Remove pan and serve warm. Recipe courtesy of Victoria Granof.