PASTRY:

2 c. flour
Pinch of salt
1/2 c. butter
Cold water

FILLING:

2/3 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
5 c. sliced fresh pears, peeled
2 tsp. lemon juice
1 tbsp. butter

1. Sift flour and salt into a large mixing bowl. Rub in butter with your fingertips until mixture looks like fine bread crumbs. Add enough cold water to form a stiff dough. Chill before rolling out.

2. For the filling, combine the sugar, flour, nutmeg, cinnamon and salt. Mix with the pears. Add lemon juice and mix well.

3. Divide the dough in half and roll out to 1/8" thick. Line bottom of pie tin. Pour pear mixture into pie tin. Dot with butter. Lay top crust over filling. Seal edges. Cut slits in top of pie to allow steam out during baking. Bake in a 425 degree oven for 45 minutes. Serves 6.