Heat oven to 425°F. In 3-quart saucepan, gently mix pie filling and pear slices. Cook over medium heat about 15 minutes, stirring occasionally, until pears are tender; keep warm.
Remove pie crust from pouch; place flat on cutting board or pastry cloth. With 2-inch cookie cutters (heart, diamond, club and spade shapes), cut 16 shapes; place on ungreased cookie sheet. Sprinkle with sugar.
Bake 4 to 6 minutes or until golden brown.
To serve, spoon about 1/2 cup hot fruit mixture into each individual dessert dish. Top each with 2 pastry pieces.