STREUSEL TOPPING:

2/3 c. sifted all purpose flour
1/3 c. butter
1/3 c. light brown sugar, firmly packed

FILLING:

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

1. Prepare a 9 inch unbaked pie shell. 2. Make Streusel Topping. In small bowl, combine flour and sugar, cut in butter with pastry blender or 2 knives until mixture is like coarse corn meal. Refrigerate until ready to use. 3. Preheat oven to 450 degrees. 4. Make filling. Combine sugar, ginger and flour, sprinkle about a third of mixture over bottom of pie shell. 5. 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 a third of sugar mixture. Drizzle lemon juice and corn syrup over top. 6. Cover with Streusel Topping. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 30 minutes.

You may use any good cooking pear.