Crust for 9-inch double-crust pie

PEAR FILLING:

1 c. applesauce
1/2 c. sugar
1 tbsp. brown sugar
1 tsp. cinnamon
4 c. pared and sliced fresh pears
3 tbsp. melted butter

Combine applesauce, sugar, brown sugar, and cinnamon. Add fresh pears. Turn into pastry-lined pan. Drizzle with melted butter. Roll out top crust. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Brush with 1 tablespoon melted butter. Bake in moderately hot 400 degree oven about 1 hour.

If canned pears are used, decrease sugar to 1/4 cup and use two (No. 2) cans pears, drained and sliced.