Pear Crumb Pie

Crust:

1-1/3 C all-purpose flour

½ t salt

½ C shortening

2-3 T cold water

(Frozen pie crust works just as well.)

Filling:

½ C packed brown sugar

2 T cornstarch

½ t ground cinnamon

¼ t ground ginger

1/8 t salt

1 dash ground nutmeg

6 C thinly sliced and peeled pears

1 T lemon juice

Topping:

2/3 C all-purpose flour

1/3 C packed brown sugar

1/3 C cold butter or margarine

In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist 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 degrees for 25 min. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake another 40 min. Cover edges with foil during last 15 min. to prevent over browning if necessary. Yield: 6-8 servings.