1 unbaked pie shell

FILLING:

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

STREUSEL TOPPING:

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

Preheat oven to 450 degrees. Prepare pie shell.

For Streusel Topping: Combine in small bowl, flour and sugar. Cut in butter until mixture is like coarse cornmeal. Refrigerate.

For Filling: Combine sugar, ginger and flour. Sprinkle 1/3 over bottom of pie shell. Peel and core pears. Slice thin. Arrange half of pears in shell. Top with 1/3 more of sugar mixture. Arrange remaining pears. Top with remaining sugar mixture. Drizzle lemon juice and corn syrup over top. Cover with Streusel Topping. Bake 15 minutes. Reduce temperature to 350 degrees and bake for 30 minutes.