1 box prepared pie crusts (2 crusts)
3 cups thinly sliced, pared ripe Bartlett pears
3 cups thinly sliced, pared tart apples
2 tbsp. lemon juice
1/2 cup honey
1/8 tsp. salt
3 tbsp. all-purpose flour
1/2 tsp. nutmeg
1 tsp. grated ginger
2 tbsp. butter

Preheat oven to 425°F. Roll out dough for bottom half of pie and refrigerate.

In large bowl, combine pears, apples, honey, nutmeg, ginger and salt. Add flour. Turn into pastry lined pie plate, mounding high in center. Dot with butter. Top with remaining pie crust; make several slits near center.

Bake at 425°F for 45 to 50 minutes. Great served warm with whipped cream.