1 (9 inch) pie shell
2 (1 lb.) cans sliced pears
1 1/2 c. sour cream
2 eggs
1/3 c. sugar
1/4 tsp. salt
1/8 tsp. ginger
1/8 tsp. nutmeg
1/2 tsp. grated lemon peel
1/4 c. flour, sifted
3 tsp. brown sugar
1/4 tsp. nutmeg

Make, but do not bake, a 9 inch pie shell. Drain the two cans of sliced pears. Prepare brown sugar crumbs by combining 1/4 cup sifted flour, 3 tablespoons brown sugar and 1/4 teaspoon nutmeg. Cut in 2 tablespoons butter to make coarse crumbs. Beat 2 eggs, sift in 1/3 cup sugar, 1/4 teaspoon salt, 1/8 teaspoon ginger, 1/8 teaspoon nutmeg, 1/2 teaspoon grated lemon peel and 1 1/2 cups dairy sour cream. Pour half of the sour cream mixture into the pie shell. Arrange well drained pears in shell and pour remaining sour cream mixture over them. Sprinkle brown sugar crumbs on top. Bake, just below oven center, at 400 degrees until filling is set (about 35 minutes). Remove from oven and cool before cutting.