6 c. pears (fresh or frozen)
2 tbsp. Sweet 10 sweetener (= 1 c. sugar)
1/4 c. flour
1 tsp. cinnamon
Dash nutmeg
1 tbsp. lemon juice
Pastry for 2-crust 9" pie (see below)
2 tbsp. butter

Combine flour, spices and a dash of salt; mix with pear-sweetener mixture. (If sugar is used, mix with the flour-spice mixture.) Line pie plate with pastry. Fill with pear mixture; dot with butter. Adjust top crust, cutting slits for steam to escape; seal edges. Sprinkle with cinnamon and nutmeg (and/or sugar). Bake at 400 degrees for 50 minutes.

OIL PASTRY:

2 c. flour
1 1/2 tsp. salt
1/2 c. vegetable oil
5 tbsp. cold water

Sift together flour and salt. Pour oil and water into measuring cup (DO NOT STIR). Add all at once to the flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly.

Roll each between 2 (12") squares of waxed paper. Peel off top sheet of paper and fit dough, paper side up, into pie plate.