INGREDIENTS
Pastry for double - crust pie (9 inch)
3 medium ripe pears, peeled cored and thinly sliced
3 medium apples, peeled cored and thinly sliced
3/4 cup plus 1 teaspoon granulated sugar, divided
1/4 cup brown sugar
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 teaspoon whole milk

DIRECTIONS
1. Line a 9-inch pie plate with bottom crust; trim to 1 inch beyond edge of plate. In a large bowl, combine the pears, apples, brown sugar, 3/4 cup white sugar, lemon juice, cinnamon and nutmeg. Transfer to crust; dot with butter.
2. Roll out remaining pastry to fit top of pie, cut skits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush top with milk ; sprinkle with remaining sugar. Cover edges loosely with foil.
3. Bake at 350 degrees for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
Yield: 8 servings

I had purchased one of these pies several years ago and LOVED it. Have not found another one since, so I dug up this recipe, and will make it this year for Thanksgiving. Seems like a good thing to do with the last of this year's pears and apples .