Pastry for 2 crust 9-inch pie, unbaked
4 to 5 pears
2/3 c. sugar
1/8 tsp. salt
1/4 tsp. ground mace
1/4 tsp. ginger
1 1/2 tbsp. quick cooking Tapioca
3 tbsp. fresh orange juice
1 tsp. fresh lemon juice
1 tbsp. butter

Line 9-inch pie pan with pastry. Slice peeled and cored pears into pastry, heaping pears somewhat in center of pie. Combine sugar, salt, mace, ginger and Tapioca. Sprinkle over pears. Add orange and lemon juice. Dot with butter. Cover with top crust, vent, flute rim. Bake in preheated oven at 425 degrees for 40-50 minutes, or until pears are tender. Serves 6 to 8.