PEAR CRUMB PIE

CRUST:

1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
2-3 tbs cold water

FILLING:

1/2 cup packed brown sugar
2 tbs cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
dash nutmeg
6 cups thinly sliced peeled pears
1 tbs freshly squeezed lemon juice

TOPPING:

2/3 cup flour
1/3 cup packed brown sugar
1/3 cup cold butter OR margarine

in a bowl, combine flour & salt; cut in shortening until crumbly. sprinkle with water; toss until mixture is moistened enough to shape into a ball. on a floured surface, roll out pastry to fit a 9" pie pan. flute edges.

combine filling ingredients; spoon into crust. bake at 400° for 25 minutes.

for topping, combine flour & brown sugar; cut in butter until crumbly. sprinkle over filling. bake 40 minutes longer. cover edges with foil during the last 15 minutes of baking to preveng overbrowning, if necessary.

6-8 servings

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