• 1 cup pear nectar
• 1 cup raisins
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• juice of 1 lemon
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 3 lbs pears, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices

Pie pastry for double crust

Preheat to 400°. Prepare double crust according to your favorite recipe. (see below fr mine)

Boil nectar in heavy medium saucepan until reduced to 1/3 cup. Pour into large bowl and mix in raisins. Cool. Mix in sugar and remaining ingredients, then pears.

Spoon filling into crust. Seal top crust to bottom crust.  Cut slits in top crust to allow steam to escape.

Bake pie until pears are tender, about 1 hour.  Cool.

Pie Crust

• 2 cups flour
• 1/3 cup pastry/cake flour
• 2 sticks butter, frozen
• pinch salt
• 2 tbsp sugar
• 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . I usually use right away, but you should really wrap it in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.