• In a medium-sized mixing bowl, whisk together sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the sliced pears and gently toss until they are well coated.
• Transfer the pears to a medium saucepan over medium heat.
• Cook, stirring occasionally, until the pears release their juices and the mixture thickens (about 5-7 minutes). Do not overcook the pears or they will break down too much when baking in the pie.
• Once the mixture has thickened, remove the saucepan from the heat. Stir in the lemon juice and vanilla extract. Let the filling cool completely before using it in pies or other desserts. (The mixture will thicken as it cools.)

Storage

• To Refrigerate: Transfer the cooled filling into an airtight container with a tight-fitting lid. Refrigerate for up to 5-7 days.

  To Freeze: Freeze in a resealable freezer-safe plastic bag. Leave some space at the top of the container or bag to allow for expansion as the filling freezes. Press out any excess air from the bags before sealing to minimize freezer burn. Place the bags in the freezer for up to 3-6 months.

To Bake In A Pie

• Preheat oven to 375°F.
• When ready to use, pour the chilled (or thawed) filling into an unbaked 9-inch pie crust. Spread the filling evenly in the crust.
• Top the pie with another pie crust, cutting a few slits in the top to allow steam to escape or you can use a lattice pattern pie crust. Brush the top crust with a beaten egg for a glossy finish and golden color.
• Bake for 50-55 minutes or until golden brown. The filling should be bubbly.
• Let the pie cool to set completely before cutting and serving.