Categories: Desserts, Fruits, Pies 
      Yield: 6 servings 
  
      3 tb Cornstarch                          1 ts Lemon Juice 
    1/4 ts Ginger; Ground                    1/2 ts Lemon Rind; Grated 
    1/8 ts Salt                                1 ea Unbaked 9-inch Pie Shell 
    1/2 c  Dark Corn Syrup; Karo               4 ea Pears; Medium, * 
      2 tb Butter Or Regular Margarine    
 
-------------------------------ALMOND TOPPING------------------------------- 
      1 c  Unbleached Flour                  1/2 c  Butter Or Regular Margarine 
    1/2 c  Brown Sugar; Firmly Packed        1/2 c  Almonds; Coarsely Chopped 
    1/4 ts Ginger; Ground                  
  
  *    The pears should be pared and thinly sliced.  There should be about 4 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
  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.