Crumb Topped Pear Pie

In a bowl combine flour and salt. Cut in shortening until crumbly. Sprinkle with water and toss until mixture is moist enough to shape into a ball. Refrigerate for 20-30 minutes. Remove from refrigerator and place on a floured surface, roll dough to fit in a 9-inch pie pan – flute edges; set aside. Preheat oven to 400° F.

In a mixing bowl, add the Pioneer Golden Light Brown Sugar, cornstarch, cinnamon, ginger, salt and nutmeg. Give it a good stir to mix. Add the pear slices and lemon juice. Gently stir all together to mix (use your hands if you need to). Spoon into crust. Bake for 25 minutes.

Combine flour and Pioneer Golden Light Brown Sugar in a bowl. Cut in butter until crumbly. Sprinkle over filling. Bake 40 minutes more. Cover edges with foil the last 15 minutes to prevent over browning.