This is a twist on two recipes I've made before: Roasted Vegetabel Tart and Pear & Blue Cheese Crostini. Last year for New Years I made the pear crostini's, and they were a hit. Even people who do not like blue cheese liked them. And after making the roasted vegetable tart for New Years this year, I decided to try the pear crostini, tart style.
Melt butter in large pan (skillet). Saute pears and 4 or 5 sage leaves until heated through. Remove and discard sage leaves. Take off heat and set aside.
Preheat oven to 400F. Lightly coat two baking sheets with crisco. Unfold piecrusts according to package directions. Place each piecrust on one prepared baking sheet.
Spread thin layer of blue cheese over the center of each piecrust, leaving a 2 inch border. Evenly divide the pears between the piecrusts. Arrange pear slices in circle, slightly overlapping. Fold piecrust edges partially over filling, pleating as needed. Brush edges with milk and sprinkle with sugar.
Bake in 400F oven for 20 minutes or until golden. Let stand on baking sheets on wire rack for 10 minutes. Garnish with a small sprig of sage. Cut into wedges to serve. Serve warm.