This delicious pie depends on the most flavorful, ripe pears you can find. If your pears need a little help, lightly season the filling with the optional nutmeg and cloves. Bake at 450 degrees for 10 to 12 minutes; then at 400 degrees for 35 to 40 minutes. Makes 8 servings at 32 cents each.

Nutrient Value Per Serving: 442 calories, 4 grams protein, 24 grams fat, 56 grams carbohydrate, 208 milligrams sodium, 16 milligrams cholesterol.

1/4 c. (1/2 stick) unsalted butter
2 1/4 lbs. ripe Bartlett pears, or other soft, flavorful pears
1 tsp. grated lemon rind
1 1/2 tbsp. lemon juice
1/2 c. sugar
2 tbsp. all-purpose flour
1/8 tsp. ground nutmeg (optional)
Pinch of ground cloves (optional)
Pastry for double-crust 9 inch pie OR 1 pkg. (11 oz.) pie crust mix, prepared following label directions for double-crust pie

GLAZE: (optional):

1 egg yolk
1 tbsp. water

Melt butter in heavy 1-quart saucepan over medium-high heat. Cook for 2 to 3 minutes, swirling occasionally, until butter turns nut-brown color; do not let butter burn as it cooks. Pour butter into small bowl, leaving any dark residue in the saucepan.

Pare and core pears; cut lengthwise into 1/2 inch thick slices. Toss with lemon rind and juice in large bowl. Add sugar, flour and nutmeg and cloves, if using. Gently stir to coat pears. Divide pastry in half. Roll half out on lightly floured surface into 11 inch circle. Use to line 9 inch ie plate; trim pastry even with edge of pie plate. Roll remaining dough into 11 inch circle.

Mound pear mixture into pie shell. Spoon brown butter over pears. Moisten edge of pastry with water. Place reserved pastry circle on top; trim, leaving 1/2 inch overhang. Fold edges of dough under; press together to seal; crimp decoratively. Cut vents in top crust. Decorate with party cutouts made from dough scraps, if you wish.