Ingredients
1/4 cup all-purpose flour1/2 teaspoon grated lemon zest1/2 teaspoon ground ginger4 medium pears, peeled and slicedPastry for double-crust pie (9 inches)1 cup packed brown sugar1/2 cup chopped pecans, toasted1/4 cup butter, melted
Preparation
In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears.
Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.)
Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.
