Served as dessert. Vegetarian dish. Speciality: Low protein diet.

3 Tablespoons Cornstarch

1/4 teaspoon ground Ginger

1/8 teaspoon Salt

1/2 cup Dark Corn Syrup

2 Tablespoons Butter, melted

1 teaspoon Lemon Juice

1/2 teaspoon Lemon Rind, grated

4 medium Pears, pared and thinly sliced

1 unbaked 9-inch Pie Shell

ALMOND TOPPING

1 cup unbleached Flour

1/2 cup Brown Sugar, firmly packed

1/4 teaspoon ground Ginger

1/2 cup Butter

1/2 cup Almonds, coarsely chopped

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: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. Sprinkle over the pears. Bake in a preheated oven at 400 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake an additional 60 minutes or until the topping and crust are golden brown. (Ovens vary greatly, so use your best judgement on total baking time.). Cool on a wire rack.

Preparation time: 15 minutes

Cooking time: 1 1/2 hours

Serves: 8

Yields: 1 Pie

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