1 unbaked pie shell
4 c. sliced pears
1/3 c. sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
2 tbsp. cream
1 tbsp. lemon juice

Fill pie shell with pears. Combine sugar, cornstarch, and cinnamon; sprinkle over pears. Top with cream and lemon juice. Bake at 425 degrees for 15 minutes. Reduce to 375 degrees for 30 minutes.

Note: My brothers and sisters always looked forward to summer. We knew the pears were ripe during this season and we girls most willingly prepared the pears for this very "special" pie. The size of our family demanded 3 pies.