CRUMB TOPPING:

2/3 c. flour, sifted
1/3 c. light brown sugar, firmly packed
1/3 c. butter (crumbs can also be doubled)

FILLING:

1/4 c. granulated sugar
1/2 tsp. cinnamon
4 tsp. flour
5 ripe Bartlett pears (2 lbs.)
4 tsp. lemon juice
1/4 c. light corn syrup

Prepare your favorite pie crust. Make crumbs. In small bowl, combine flour and sugar. Cut in butter with pastry blender or 2 knives until mixture is like coarse cornmeal. Refrigerate until ready to use. Combine sugar and flour and cinnamon. Sprinkle about a third of mixture over bottom of pie shell. Peel and core pears. Slice thinly into bowl. Arrange half of pears in shell; top with a third of sugar mixture. Arrange remaining pears. Top with remaining sugar mixture. Drizzle lemon juice and corn syrup over top. Cover with crumbs. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 30 minutes.