Pear & Ginger Pie with Streusel Topping
1 refrigerated or frozen pie crust
8 medium Bartlett pears, peeled, cored, and thinly sliced
3 tablespoons fresh lemon juice (like seedless lemon)
1 cup sugar, divided
2 tablespoons Minute Tapioca
5 tablespoons butter
1/2 teaspoon ground mace
1/2 teaspoon kosher salt
1/4 teaspoons ground nutmeg
1 1-inch piece ginger, peeled and grated
1 cup flour
Make pie crust as directed on packaging for one-crust baked shell in a 9-inch pie plate. Let cool.
Preheat oven to 375 degrees.
Toss pears with lemon juice; let sit, uncovered, 30 minutes, then drain, discarding liquid. Stir in 1/2 cup sugar and tapioca. Set aside.
For topping, stir remaining sugar, butter, mace, salt, nutmeg, and ginger in bowl. Using your fingers, mix in flour until small crumbles form. Set aside.
Tightly arrange pears over dough and sprinkle with topping. Bake until topping is golden, and filling is bubbling, about 1 hour. Let pie cool to room temperature before serving.
Adapted from Saveur Magazine