Instructions: In a large bowl, stir together - flour, mace and cinnamon. Pare, quarter and core pears. Slice fairly thin - there should be about 6 cups. Add pears to sugar mixture and toss to coat all slices. Divide pastry mix in half, one part for the bottom part and other part for the top part of pie.

After pouring the pear mixture in the bottom pie crust. Dot with butter or Imperial margarine. The same as for apple pie. Add top crust over mixture.

Seal edges well. Press the tines of a fork over the pastry on the rim. To vent, cut (6) 1 to 2 inch slits, radiating from the center of the top crust. Bake on rack, below center of oven, in a preheated oven, 425 degrees, for about 40 minutes. When pie is cool and dished out, vanilla ice cream can be added.

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