Pear Pie

I crave this pie (OK I crave lots of pie but I really do love this one!)

I first had this pie at my Brother's house in Spring City Utah. My sister-in-law, Lee, is an amazing cook and shared this recipe with me 20 years ago. The beauty of this pie is that it can be made with fresh or bottled pears.

Lee's Open Face Pear Pie
9" pastry shell
4 medium pears*
Juice of 1/2 Lemon
1/4 cup butter
1 cup sugar (we cut this to 1/2 cup)
1/4 cups flour
3 eggs
Pinch of Salt
1 tsp vanilla
1/8 tsp ground mace**

Directions:
Peel, halve and core the pears.
Brush w/lemon juice.
Place pears cut side down in pie shell w/narrow ends toward center.
Cream together butter & sugar.
Beat in flour, eggs, vanilla and salt.
Pour over pears, sprinkle lightly w/mace.
Bake at 350 F for 45 minutes and cool.

* Can use bottled or canned pear half (or even chunks, as long as you have 4 pears worth.)
**Can substitute nutmeg for mace