A perfect alternative to apple pie!! Ingredients: 1 recipe pastry for a 9 inch double crust pie 1/2 cup white cugar 3 tablespoons all-purpose flour 1/4 tablespoon salt 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg (optional) 1 teaspoon lemon (or orange) juice 5 cups peeled and sliced pears 1 tablespoon butter 1 tablespoon lemon (or orange) juice Directions: 1. Combine sugar, salt, flour, cinnamon, (nutmeg), lemon (or orange) zest in a mixing bowl. 2. Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer and dotting with butter. Sprinkle with lemon (or orange) juice. Roll out remaining dough; cut slots for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. 3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce tempature to 350 degrees F (175 degrees C), and bake for an additional 35-40 minutes. Serve with fresh whipped cream or ice cream. Tips: Lattice the top layer curst for nicer presentation; brush top layer pie crust with 1 egg yolk mixed with a little water OR brush using milk and sprinkle with large sugar crystals; careful not to to add too much lemon (or orange) juice as pears contain a lot of natural juices already. Enjoy! Taken from AllRecipes.com with a little twist of my own.