Instructions: Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and salt in large bowl. Toss with pears and rhubarb. Turn into pastry-lined pie plate.

Dot with margarine. Cover with top crust; seal and flute. Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.

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