4 cups fresh Bartlett or Anjou pears, peeled and cored, thinly sliced 2 tablespoons lemon juice ½ cup dark brown sugar ½ cup granulated sugar 1/8 tsp. salt 3 tablespoons flour 1 teaspoon cinnamon ½ teaspoon nutmeg Pastry for 2-crust (9-inch) pie
Preheat oven to 425 degrees.
Sprinkle the pears with lemon juice. Toss lightly with mixture of remaining ingredients. Heap into pastry lined 9-inch pie plate. Dot with 2 tablespoons butter, and cover with top crust. Crimp edges of crust, and cut slits in top to vent.
Bake for 45 to 50 minutes, covering crust edges with foil after the first 15 minutes.
Serve warm with whipped topping or softened vanilla ice cream.