1/2 cup sugar
3 tablespoons flour or enough to coat the pears
5 cups fresh, sliced, peeled pears (about 2.5 lb)
3 tablespoons fresh lemon juice
Pastry or pie crust for 9-inch pie plate top and bottom crusts
After peeling and coring the pears, slice them lengthwise about 1/8" thick.
Don't slice them too thick or the pie won't cook to be soft enough, not too thin
or the pears will disappear as they cook. (Of course, it all depends on the
ripeness of the pear and how it feels.)
Combine sugar and flour. In large bowl, sprinkle lemon juice over sliced pears.
Toss with sugar/flour mixture to coat fruit. Fill 9-inch pastry-lined pie plate
with pear mixture. You need a real mound of pears to end up with a decent pie as
they shrink in cooking. Then put on the top crust and cut small slits in the top
to allow for steam to escape. Bake for about 50 min at 375 and check it.
If it gets too brown around the edges cover the edges with foil.