Ingredients

• pastry dough, for a 9-inch double-crust Pie
• 6 cups peeled cored and chopped pears (about 3 lb.)
• 3/4 cup packed dark brown sugar or 3/4 cup light brown sugar
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions

1. Heat oven to 375°.

2. Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.

3. In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.

4. Bring to a gentle boil and then quickly reduce the heat to a lively simmer.

5. Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.

6. Remove from the heat, add in the butter and the flour; stir to mix everything well.

7. Pour the pear filling into the piecrust.

8. Roll the remaining dough into a 10-inch circle and place it carefully over the filling.

9. Trim away extra pastry extending beyond the rim of the pie pan.

10. Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.

11. Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up.

12. Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.

13. Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.

14. Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.

15. Serve warm or at room temperature.