2 cups sliced, peeled fresh pears (4 medium)
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup all purpose flour or 2 tablespoons quick cooking tapioca
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground ginger
2 cups seedless red or green grapes, halved
pastry for double crust pie
1 tablespoon butter or margarine
Frosted red grapes (optional)
Lime peel (optional)

Directions:
Sprinkle pears with lemon juice. Set aside. In a medium mixing bowl stir together sugar, flour or tapioca, shredded lemon peel, and ginger. Stir in sliced pears and grapes. (If using tapioca, let stand for 5 minutes to soften tapioca.)

For the bottom crust, on a lightly floured surface flatten half of the pastry with your hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Gently wrap pastry around rolling pin. Carefully unroll pastry onto a 9 inch pie plate. Ease the pastry into the pie place, being careful not to stretch pastry. Trim to 1/2 inch beyond the edge of the pie plate. Transfer the fruit mixture into the bottom crust. Dot with butter or margarine. Set aside.

Roll out remaining pastry as for bottom crust. Cut into 1/2 wide strips. Weave strips atop fruit filling to make a lattice crust. Press end of strips into rim of crust. Fold bottom pastry over the lattice strips to build up edge. Seal and flute edges. Cover edges with foil to prevent overbrowning. Bake in a 375°F oven for 25 minutes. Remove foil. Bake about 25 minutes more or till golden. Cool on wire rack. Garnish with frosted grapes and lime peel, if desired.

For frosted grapes, combine one slightly beaten egg white with 2 tablespoons water. Brush small grape clusters with the egg white mixture. Sprinkle with sugar and place on a wire rack to dry for several hours.

For pastry for double crust pie, in a medium mixing bowl stir together 2 cups all purpose four and 1/2 teaspoon salt. Cut in 2/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture. Gently toss with a fork. Push to one side of the bowl. Repeat with 5 to 6 additional tablespoons cold water till all is moistened. Form dough into a ball. Divide in half.

Serves 8

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