Fresh Pear Pie
|Pastry||1 (For 9-Inch Two-Crust Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Sliced pared pears||4 Cup (64 tbs) (Use 7 Medium Sized Fresh Ones)|
|Lemon juice||1 Tablespoon|
Heat oven to 425°.
Stir together sugar, flour and mace; mix with pears.
Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.