2 tbsp. lemon juice
4 c. sliced, peeled Bartlett pears
1/3 c. sugar
1/3 c. brown sugar, firmly packed
2 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. mace
2 tbsp. butter

Sprinkle lemon juice over pears. Combine sugars, cornstarch, salt and mace. Place half of pears in pastry-lined 9-inch pie pan. Sprinkle with half the sugar mixture. Add remaining pears; sprinkle with remaining sugar mixture.

Dot with butter. Adjust top crust. Flute edges and cut vents. Bake in hot oven (425 degrees) 35-40 minutes, or until pears are tender, crust is browned, and juices bubble in vents.