2 1/2 lbs. fresh ripe pears (Bosc, Anjou or Barlett)
1 tbsp. lemon juice
2/3 c. sugar
1 tsp. cinnamon
1/4 tsp. mace
1-2 tbsp. flour

TOPPING:

1 c. flour
1/3 c. light brown sugar
1/3 c. butter, softened
Crust for 9 inch pie

Peel core and slice pears in large bowl. Sprinkle with lemon juice. Combine sugar, spices and flour in small bowl. Sprinkle over pears an toss lightly to mix. Spoon filling into crust. Combine topping and sprinkle over filling. Bake until juice bubbles up and top lightly browns at 375 degrees, about 40-50 minutes.