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90 minutes
Prep: 45 minutes
Cook: 45 minutes
428 calories per serving view nutrition facts
6 servings
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| 3 | tablespoons | cornstarch | |
| 1/4 | teaspoon | ginger | ground |
| 1/8 | teaspoon | salt | |
| 1/2 | cup | karo syrup | or dark corn syrup |
| 2 | tablespoons | butter | or regular margarine |
| 1 | teaspoon | lemon juice | |
| 1/2 | teaspoon | lemon zest | grated |
| 1 | each | pie shell (9 inch) | unbaked 9-inch |
| 4 1/2 | cups | pears | pared, thinly sliced |
| Almond topping | |||
| 1 | cup | flour, unbleached all-purpose | |
| 1/2 | cup | brown sugar | firmly packed |
| 1/4 | teaspoon | ginger | ground |
| 1/2 | cup | butter | or regular margarine |
| 1/2 | cup | almonds | coarsely chopped |
Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears.
Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown.
Cool on a wire rack.
ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.
| % Daily Value* | |
| Total Fat 26.0g | 41% |
| Saturated Fat 14.0g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 323mg | 13% |
| Total Carbohydrate 46.0g | 15% |
| Dietary Fiber 4.0g | 16% |
| Sugars 11.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 12% | Vitamin C | 8% | |
| Calcium | 2% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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