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1
Heat oven to 375u00b0.
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2
Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.
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3
In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.
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4
Bring to a gentle boil and then quickly reduce the heat to a lively simmer.
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5
Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.
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6
Remove from the heat, add in the butter and the flour; stir to mix everything well.
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7
Pour the pear filling into the piecrust.
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8
Roll the remaining dough into a 10-inch circle and place it carefully over the filling.
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9
Trim away extra pastry extending beyond the rim of the pie pan.
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10
Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.
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11
Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up.
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12
Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.
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13
Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.
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14
Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
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15
Serve warm or at room temperature.
