Pear Pie - Melissa

Crust:
1 c flour
1/2 c powder sugar
1/2 c butter, at room temperature
Filling:
5 c peeled, cored, sliced pears
3 T lemon juice
1/2 c sugar
2 T flour
Topping:
1/2 c sugar
1/2 t cinnamon
1/4 t ginger
1/4 c butter, softened

Preheat oven to 375. To make the crust, in a medium bowl combine flour and powder sugar.  Add butter and cut with pastry blender until mixture resembles fine crumbs.  Spray a 9" pie pan with cooking spray and place crust mixture in it.  Pat down crust carefully with your hands making sure it covers the bottom and comes up the sides of the pie pan. Set aside. 

To make filling, put the peeled,core, sliced pears in a medium bowl and sprinkle with the lemon juice.  In small bowl, combine sugar and flour.  Add to pear mixture and toss gently to combine.  Put filling in prepared crust.  Set aside.

To make the topping, mix sugar, cinnamon, and ginger in small bowl and cut in butter until mixture is crumbly. Sprinkle over the top of the filling.

Place foil around the edges of pie and bake for 25 minutes.  Remove foil from edges and bake 25 minutes more. Remove pie from oven and cool completely.  Store in fridge, covered until ready to serve.  Can be stored up to 3 days.