1 unbaked 9" pie shell
1 tbsp. flour
1 can (8 or 9 oz.) crushed pineapple, in own juice, drained
6 med. firm ripe pears, peeled & sliced thinly
1/4 c. butter
1/2 c. brown sugar
1/2 c. all-purpose flour, unsifted

Dust bottom of chilled pie shell with 1 tablespoon flour. Fill with alternating layers of pineapple and pears. Crumble together butter, brown sugar and 1/2 cup flour and sprinkle over fruit. Bake in a hot oven, 400 degrees for 35-40 minutes or until crust and topping are nicely browned. Serve warm or cold.