Title: Almond-Topped Pear Pie
Categories: Dessert Fruit Pie
Yield: 6 Servings
| 3 | ts | Cornstarch |
| 1/8 | ts | Salt |
| 2 | ts | Butter or margarine |
| 1/2 | ts | Lemon rind; grated |
| 4 | | Pears; medium, * |
| 1 | c | Flour, unbleached |
| 1/4 | ts | Ginger, ground |
| 1/2 | c | Almonds; coarsely chopped |
| 1/4 | ts | Ginger, ground |
| 1/2 | c | Corn syrup; dark karo |
| 1 | ts | Lemon juice |
| 1 | | Pie shell, unbaked 9-inch ------almond topping------- |
| 1/2 | c | Brown sugar; firmly packed |
| 1/2 | c | Butter or margarine |
* The pears should be pared and thinly sliced. There should be about 4
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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.