Crunchy Pear Pie
|Sugar||1⁄4 Cup (4 tbs)|
|Juice drained from pears||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Pear halves||2 Cup (32 tbs)|
|Unbaked pie shell||1|
|Sifted flour||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Combine sugar, corn starch, salt and 1/4 teaspoon ginger in a saucepan.
Blend in pear juice.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat.
Add lemon rind and lemon juice.
Cut pear halves in half lengthwise, arrange in pastry shell.
Pour thickened syrup over top of pears.
Blend together flour, brown sugar, butter and remaining sugar with a pastry blender until mixture looks like coarse crumbs.
Stir in nuts.
Sprinkle over top of pears.
Bake in a hot oven (425°F.) 20 to 25 minutes.
Makes one 9-inch pie.