3 tb Cornstarch
1/4 ts Ginger; Ground
1/8 ts Salt
1/2 c Dark Corn Syrup; Karo
2 tb Butter Or Regular Margarine
1 ts Lemon Juice
1/2 ts Lemon Rind; Grated
1 ea Unbaked 9-inch Pie Shell
4 ea Pears; Medium, *
ALMOND TOPPING
1 c Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/4 ts Ginger; Ground
1/2 c Butter Or Regular Margarine
1/2 c Almonds; Coarsely Chopped
* The pears should be pared and thinly sliced. There should be
about 4
1/2 cup total.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Combine the cornstarch, ginger and salt in a large
bowl. Add the corn syrup, melted butter, lemon juice and lemon rind,
stirring until smooth. Add the pears and toss until well coated with
the corn syrup mixture. Arrange the mixture into the unbaked pie
shell. Prepare the Almond Topping and sprinkle over the pears. Bake
in a preheated 400 degree F. oven for 15 minutes, then reduce the
heat to 350 degrees F. and bake an additional 30 minutes or until the
topping and crust are golden brown. Cool on a wire rack. ALMOND
TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in
the butter, using a pastry blender, until crumbly. Stir in the
almonds.
Yields
6 Servings
