DeVonna's Delectable Pear Pie
7 - 9 medium-to-large pears **
1½ cups sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 tablespoons corn starch
2 - 9" prepared deep dish frozen pastry shells
**Note from DeVonna: "I used the old time-y Bartlett pears. They are hard as rocks and no one ever seems to know what to do with them. Well, they make the greatest preserves, relishes, pies and cobblers."
Peel pears with a potato peeler, as you would an apple. Remove core and slice into a large cooking pot. Place pears on low heat. (NO WATER.) Fold (don't stir) pears occasionally. As pears begin to cook, increase heat. Add sugar and spices. When there is plenty of liquid, remove ½ cup into a small bowl or cup. Add the 3 tablespoons of corn starch to this liquid and stir until dissolved. Add corn starch mixture to pears one tablespoon at a time, folding liquid into the pears. Cook until tender. DO NOT OVERCOOK.

Pie Crust: Remove crust from freezer. Invert one crust onto waxed paper. Let thaw until flat (takes about 10 -- 20 minutes). Pierce the second crust (the one in the pie pan) in several places so that the crust will brown. Pour pears into this crust. Top with flattened crust; trim excess. Crimp edges and cut slits in top crust to allow steam to escape. Top with slices of butter and sprinkle with cinnamon sugar. Place on baking sheet and bake at 400° for 30 - 40 minutes, or until brown. If edges begin to brown too quickly, cover with strips of aluminum foil.