Pete Schwager's Pear Pies

I've not tasted these, but when I headed out to Salt Lake City for Aunt Ruth's funeral, Judy Rose and I were at Pete's several times.  There were still pears on his tree in the backyard, and he reported he had baked 24 pear pies earlier in the month.
These have no sugar added, so they are basically baked fruit in a pastry shell.  He pies pie dough and rolls it out and puts it in aluminum tins (which I presume he has collected from store-bought pies over the years) but you could also just use ready-made pie shells.

pie crusts (quantity depends on how many pears.  Presume you could use other fruits, like apples)
tapioca to coat the pie crust
peeled, pared, sliced ripe pears
cinnamon
raisins and/or craisins for color

Roll out dough, line pans.  Sprinkle a layer of tapioca on the crust, to absorb liquid.
Fill the crust with sliced fruit
Sprinkle with cinnamon and raisins and/or craisins to add texture and color

Bake open face for about a half hour at 350°