Brown the butter in a pan. Once the butter is browned, add the pears. Cook down the pears until soft but not mushy; they should have given up a bunch of liquid.
Remove pears from pan with a slotted spoon, leaving behind the liquid. Taste the liquid and add a splash or two of fresh lemon juice, sprinkle with kosher slat. Reduce the liquid over a low flame until it reaches a jam-like consistency. Taste again for salt and adjust accordingly. Cool the jam-like mixture.
Roll out your pie dough to about 10 inches. Spread the cooled jam in the middle of the dough, leaving a border for the dough that will get folded in, crostata style. Lay the pears on top of the jam, starting from the outside and working in, or vice versa. For best results, make sure your pears are all facing the same direction. Fold the dough in towards the center, as you would a crostata. Grate some more nutmeg over the pears. Refrigerate for 30 or so minutes.
Before baking, brush the dough with egg wash (egg and water). Sprinkle with brown or turbinado sugar. Bake at 400 for 25-35 minutes. You want a golden brown crust that is somewhat firm to the touch i.e. cooked through.
Meanwhile, mix the greek yogurt with a splash of bourbon; you want to be able to detect a hint of booze. Place the mixture in a small bowl to serve alongside the crostata. Add a splash or two of maple syrup. Enjoy.