6cupsthinly sliced peeled baking pearssuch as Bosc or Bartlett (about 6 medium)
1/4cuplight brown sugar
Preheat oven to 425F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In a large mixing bowl, combine pears, sugars, flour, lemon juice and cinnamon, mixing well. Spoon pear mixture into crust-lined pie plate. With remaining dough, cut into strips and arrange in a lattice pattern. Bake 40 minutes or until edges are golden browned. Cover with 2- to 3-inches wide strips of foil after first 15 to 20 minutes of baking to prevent excess browning. Cool on rack at least 1 hour before serving. Microwave caramel dip according to package directions and serve with pie, if desired.