Pear Pie

My cousin Patty got this recipe from her daughter-in-law, Rene`. It is absolutely delicious!

Crust for a double crust pie
6 c. pears, peeled, pitted, and sliced
½ - ¾ c. sugar (depending how sweet you want it)
3-5 T. of flour (depending on thickness desired)

In a large mixing bowl, stir together the sugar and flour. Add the fruit and toss until the fruit is coated with the sugar mixture. You can add more sugar and/or flour here depending how the taste and texture is. Transfer into a pastry lined 9-inch pie plate and then cut slits in top crust. Seal and flute edge. Cover edges with foil and bake in 375º oven 25 minutes. Remove foil. Bake 20-25 minutes for or until the top is golden brown and fruit is tender.

If you're making this for a crowd, roll out crust (I used a single recipe) to fit a cookie sheet with rim. Put pear mixture into crust and top with crumb topping*. (I used 1 T. flour and it was fine). Bake at 375º about 30 minutes until topping starts to brown and pears are bubbling.

* Crumb topping:
1 c. flour
1 c. brown sugar
1 c. oatmeal
1 tsp. cinnamon
1 stick butter
Put in food processor until mixture is crumbly. Sprinkle on top of pears.