Ingredients
3 tablespoons cornstarch1/4 teaspoon ground ginger1/2 cup water1/2 cup dark corn syrup1 teaspoon lemon juice1/8 teaspoon grated lemon zest4 large pears, peeled and thinly sliced1 tablespoon butter1 unbaked pastry shell (9 inches)TOPPING:1/2 cup all-purpose flour1/4 cup packed brown sugar1/8 teaspoon ground ginger1/4 cup cold butter, cubed1/4 cup chopped pecans
Preparation
In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell.
For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.
