APPLE PEAR PIE

6 pears, fresh, peeled, cored and sliced

6 apples, Granny Smith, peeled, cored and sliced

1 Tbs. lemon juice

1 deep-dish piecrust

½ tsp. cinnamon

1 stick butter

1 tsp. vanilla

1 c. white sugar

1 c. brown sugar, light

Preheat oven to 375°F. In a medium saucepan add the pears, apples, butter minus 2 Tbs., vanilla, ¼ tsp. cinnamon and both sugars minus 2 Tbs. of the white. Boil for 25 minutes. Pour into pie crust and top with second crust. Make air holes wherever you like. Bake for 10 minutes. Add the rest of the sugar, cinnamon and butter to a small saucepan and heat until butter is melted. Spoon onto the half-baked pie and put it back into the oven and bake for another 25 minutes or until golden brown. Let cool and serve.

BAKED PEARS ON THE HALF SHELL

3 fresh Bosc pears

½ c. water

½ c. packed brown sugar

1 Tbs. butter

½ tsp. cinnamon

Raisin Filling

¼ c. raisins

2 Tbs. chopped nuts
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