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| 6 Tasse | Bartlett Pears; * |
| 3 Esslöffel | Orange Juice; Frozen, Conc. |
| 1/2 Teelöffel | Lemon rind |
| 1 | Unbaked 9-inch Pie Shell |
| 3/4 Tasse | flour unbleached |
| 1/2 Tasse | sugar |
| 1 Teelöffel | Cinnamon ground |
| 1/2 Teelöffel | Ginger ground |
| 1/8 Teelöffel | salt |
| 1/4 Tasse | Butter or regular margarine |
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* The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving.
Spicy Crumb Topping:
Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMpies"
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