Kathy'S Peerless Pear Pie

• 3/4 cup granulated sugar
• About 6 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 6 cups thinly sliced peeled firm-ripe Asian pears (about 3 lbs.)
• 2 tablespoons lemon juice
• 5 tablespoons butter or margarine
• 3/4 cup firmly packed brown sugar
• 1/3 cup honey
• 1/2 cup coarsely chopped pecans

1. In a large bowl, mix granulated sugar, flour, 1 teaspoon cinnamon, nutmeg, and allspice. Add pears and lemon juice; mix.
2. Mound fruit in bottom crust of pie pastry in pan so that it's higher in the center than at the edges. Cut 2 tablespoons butter into small pieces and dot over pear mixture.
3. On a lightly floured surface, with a lightly floured rolling pin, roll remaining pastry into a 1/8-inch-thick round about 12 inches wide. Center over fruit. Fold edge of top pastry under edge of bottom one flush with pan rim; crimp together to seal. Flute edge decoratively. With a small, sharp knife, cut several slits in top pastry. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
4. Bake on the bottom rack of a 375u0b0 oven until juices bubble under slits near center of pie, 50 to 55 minutes (40 to 45 minutes in a convection oven).
5. In a 1- to 1 1/2-quart pan over medium heat, stir 3 tablespoons butter until melted. Stir in brown sugar, honey, and 1 teaspoon cinnamon; cook, stirring often, until mixture bubbles all over, 2 to 4 minutes. At once, stir in nuts and spoon mixture evenly over hot pie. Let cool on a rack about 3 hours. Cut into wedges.

sugar, flour, ground cinnamon, ground nutmeg, ground allspice, asian, lemon juice, butter, brown sugar, honey, pecans

Taken from www.myrecipes.com/recipe/kathys-peerless-pear-pie (may not work)