Pastry for double crust 9 inch pie
1/4 c. sugar
1 tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
6 med. baking pears, peeled and thinly sliced
1/2 c. sugar
3 tbsp. all-purpose flour
3 tbsp. butter

Roll half of pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; set aside. Combine 1/4 cup sugar, 1 tablespoon flour, cinnamon, and nutmeg in a large bowl; stir well. Add pears; stir until well mixed. Spoon pear mixture into prepared pastry shell. Combine 1/2 cup sugar and 3 tablespoons flour; cut in butter until mixture resembles coarse meal. Sprinkle over top of pears. Roll remaining pastry to 1/8 inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Bake at 425 degrees for 45 to 50 minutes. Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary. Serve warm or cool. Slice each pie into 10 pieces so everyone will get a taste.