CRUST:

1 c. all purpose flour
2 tbsp. water
2 tbsp. sugar
1/3 c. butter

PEAR FILLING:

6 large pears, ripe yet firm
2 tbsp. lemon juice
1/2 c. sugar
1/2 tsp. grated lemon rind
1/2 tbsp. cornstarch

CRUMB TOPPING:

1/2 c. sugar
1/2 c. all purpose flour
1/4 tsp. nutmeg
1/4 tsp. powdered sugar
4 tbsp. butter, in pieces

Place flour in bowl. Remove 2 tablespoons flour and combine with water to make a paste. Cut butter into remaining flour and sugar until mixture is crumbly. Stir paste into mixture. Make a dough. Roll out to fit a 9-inch pie plate. Crimp edges. Pare, core and slice pears. Place in a bowl. Sprinkle with lemon juice.

Combine sugar, lemon rind, and cornstarch. Toss with pears. Mound pears in crust. Combine the sugar, flour, nutmeg and ginger in bowl. Cut in butter until mixture is crumbly. Sprinkle topping over pears. Bake at 400 degrees for 10 minutes. Lower heat to 350 degrees. Bake 35-45 minutes until crust is golden and pears are tender. Cool on rack until slightly warm or room temperature. Serve.