1TOPPING: In a small bowl combine the flour, brown sugar, cinnamon and nutmeg.
Cut in the butter until mixture resembles coarse meal.
Stir in the pecans. Set aside.
2FILLING: Drain the pear halves, but save the liquid.
Dry the pears thoroughly on a paper towel.
3Combine the sugar, cornstarch, nutmeg and salt in a medium-size saucepan, stirring until thoroughly combined.
Slowly mix in the pear liquid, stirring well.
4Cook on medium-high heat, stirring constantly, until the mixture turns clear. (about 5 minutes after it begins to boil.)
5Remove from heat. Stir in the butter and lemon juice.
6Arrange the pear halves, round side up, in the bottom of the pie shell.
7With the pie plate on a baking sheet to catch any drips, pour the warm pear pudding evenly over the top of the pear halves.
8Give the topping one last stir with a fork, then sprinkle it evenly over the top of the pear filling.
Press lightly to form the top crust.
9Bake at 425* for 20-25 minutes, until the topping turns dark golden brown.
1) Times given do not include making the crust.
2) If you use fresh nutmeg (which is best) only use 1/8 tsp.
3) If you don't have enough liquid from the pears, add enough water to make the difference.