Best.Pie.Ever.

From 4th-12th grade, I had the opportunity to be in a 4-H club.  During those years, I was able to try and learn many new things.  When I wasn't busy with my show calves, I was hunting for ideas for static exhibits.  During those nine years, I pretty much brought anything I could make: cinnamon rolls, a lamp, scrapbooks, quilts, purses, etc.  One of my favorite (and Iowa State Fair blue ribbon winner) food items I ever made was pear pie.  Grandma V. suggested I try to make this for the fair, and she was nice enough to be my teacher. 
When my husband came home a few weeks ago and mentioned that he volunteered me to make two pies for an upcoming event, I knew this was the best way to go.  Normally, I would make my own crust, but because I ended up making three pies and was somewhat strapped for time, I cheated and used the store-bought crusts.  But, just for the record, Grandma's crust is WAY better, and it would look much nicer if I had done a lattice top like she taught me.  Also, I need to mention that I didn't accomplish these by myself.  My mom was nice enough to come help me :)  Anyway, if you (or you and your mom...) are feeling ambitious, tackle this recipe!

*Warning: The picture doesn't do the actual taste and smell justice.*

Pear Pie
Crust (makes double crust):
    2 c. flour
    1 tsp. salt
    2/3 c. + 2 Tbsp. shortening (I use Crisco)
    4-5 Tbsp. cold water
Measure flour & salt into a bowl. Cut in shortening thoroughly with pastry blender. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather a little more than half of the dough into a ball. Roll dough 2 inches larger than the inverted pie pan. Loosen and fold the dough into quarters; place in pan & unfold. Put in the pear filling.
Pear Filling:
    9 c. pears, sliced
    3/4 c. sugar
    2 Tbsp. Minute tapioca
    1/4 tsp. salt
    1 1/2 tsp. lemon juice
    Butter
Mix pears, sugar, tapioca, salt & lemon juice. Put into crust. Dot with butter. Cut second, rolled-out crust into 1/2-inch strips for lattice crust top (or can roll out for a whole crust). Secure ends. Bake for 50 minutes-1 hour at 350 degrees. 

In my opinion, the best way to enjoy this is a-la-mode.  But since I don't get to eat these this time, I simply get to enjoy the torture of looking at them until tomorrow night.  :)