3 tbsp. ground almonds
1 1/2 c. pkg. pie crust mix
Water
4 lg. fresh Bartlett pears
1/4 c. granulated sugar
1/4 c. brown sugar, packed
1/8 tsp. salt
1 tbsp. butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tsp. cornstarch
2 tbsp. tart red jelly

Toss almonds with pie crust mix. Add just enough water (about 1/4 cup) to form dough. Roll dough to about a 12-inch circle. Fit into bottom and 1-inch up side of a 9-inch springform pan; crimp edges. Pare, halve and core pears. Cut into slices to measure about 5 cups.

Combine sugars, salt, butter and spices with 1/4 cup water in a large saucepan or skillet; bring to boil. Add pear slices and cook 7 to 10 minutes, stirring occasionally. Remove pear slices from syrup. Dissolve 2 teaspoons cornstarch in 2 teaspoons water and add to syrup. Boil syrup 2 to 3 minutes or until thick. Arrange pear slices in pastry shell; add syrup. Bake in 425 degree oven for 25 minutes. Soften jelly by heating slightly and brush over pears. Makes 8 to 10 servings.