1 (29 oz.) can pear halves (drain and reserve syrup)
1 1/2 tsp. cinnamon
1/2 c. flour
1/2 c. sugar
1/2 tsp. ginger
1/2 tsp. allspice
1/4 c. butter

Sprinkle drained pears with 3 tablespoons syrup and cinnamon. Arrange in unbaked 8 or 9-inch pastry shell. Combine rest of ingredients and "cut" until crumbly.

Crumble mixture evenly over pie. Bake at 400 degrees 40 minutes or until topping is browned and crust is baked. Makes 6-8 servings.