Line a 9 inch pie plate with pastry. Crimp edge of pastry high; prick with fork. Bake at 425 degrees for 5 minutes. Drain pears well; reserve 2 pear halves for garnish. Chop remaining pears. Cream butter with sugars and salt until fluffy. Add eggs, one at a time, beat well after each addition. Add chopped pears and remaining ingredients.
Pour into pie shell. Slice reserved pear halves; arrange on filling. Bake at 325 degrees for 50-60 minutes or until lightly browned. Cool thoroughly. Makes one 9 inch pie.
