• Cooking Time: 60
• Servings: 8
• Preparation Time: 20
• 7 pears - not overly ripe but not unripe
• 1/2 cup granulated sugar plus 1/4 teaspoon raw or course sugar
• 2 tablespoons floor
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground Ginger
• 1/8 teaspoon nutmeg
• 1 1/2 tablespoons fresh lemon juice
• 2 9 inch pie crusts ( make your own or even use store bought)

1. Preheat oven to 350 degrees F
2. Make or prepare pie crusts (2)
3. Peel , core and slice pears thinly
4. In a large bowl, sift together 1/2 cup sugar, flour, ginger, cinnamon, and nutmeg. Add pears to mixture.
5. Place mixture in unbaked bottom shell. Sprinkle filling with lemon juice.
6. Place second unbaked Pie crust on top. Seal and flute edges.
7. Cut 4-5 2-3 inch slits on top of pie and sprinkle with 1/4 teaspoon raw or course sugar.
8. Place on a cookie sheet on bottom shelf of oven. It may leak slightly.
9. Bake 60 minutes until crust is lightly browned. (side note: you can cover the edges with a ring of foil mid way if you like.)
10. Allow to cool on rack at least 15 -30 minutes before serving.

My dad remarried after my mom passed away prematurely. He moved to Oregon and started a new life. Part of that life was a new wife. He married a woman who grew up on an Oregon farm - and this recipe was a tradition on the farm passed down for a few generations. Pears grew in the orchard. as did apples. But pears didn't last as long and were special for holidays. The original recipe actually has a sour cream bottom but I like this "healthier" version. Enjoy! Submitted by: "Denise Monden"