Sweet Potato Pear Pie

1 cup all purpose flour
3/4 cup finely ground pecans
2 tbsp brown sugar
1/2 tsp salt
1/3 cup shortening
3 tbsp cold water
2 small pears, peeled, cored, and thinly sliced or 1 16-oz can pear slices drained
2 tbsp sugar
1 tbsp all purpose flour
1 18-oz can sweet potatoes or 1 16-oz can pumpkin
3 beaten eggs
1 1/4 cups milk
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt

In a medium mixing bowl combine the 1 cup flour, ground pecans, the 2 tbs brown sugar and 1/2 tsp salt. Cut in shortening til pieces are the size of small peas. Sprinkle 1 tbs of the water over part of the mixture, gently toss with a fork. Push to one side of bowl. Repeat til all is moistened. Form dough into a ball. On a lightly floured surface, roll dough from center to edges, forming an 11 inch circle. Ease pastry into a 9 inch springform pan and pat in place with fingers. Pastry should cover bottom of pan and 1 1/2 inches up sides. Trim edges if necessary. Set aside. Toss pear slices with granulated sugar and the 1 tbs flour. arrange in the pastry shell. Drain and mash the sweet potatoes. In alarge mixing bowl combine sweet potatoes or pumpkin, eggs, milk, the 3/4 cup brown sugar, cinnamon, and the 1/4 tsp salt. Place pastry shell with pears on oven rack; carefully pour in sweet potato filling. Bake in a 375 oven for 55-60 minutes or til a kife inserted in the center comes out clean. Cool on a wire rack for 15 minutes; loosen crust from sides of pan. Cool for 30 minutes more; remove sides of pan. Cool completely. Chill to store. If desired, top with whipped cream and chopped pecans. Makes 8 servings