Happy National Pie Day!

Today is National Pie Day

So, here is a wonderful pie recipe that combines ginger, pears, and maple.  Yum!

10″ Pie crust (your favorite recipe [I use frozen, pre-made crusts — okay so, I’m a bit lazy sometimes])
6 cups of peeled and chopped pears (Bartlett or Bosc work the best)
1-1/2 tablespoons of cornstarch
1/2 teaspoon of salt
1/4 cup brown sugar
1/4 cup pure maple syrup
1 tablspoon lemon juice
1 teaspoon lemon zest
2 tablespoons of chopped candied ginger (I don;t skimp here and usually add just a bit more)

Ingredients for the Topping
2/3 cup of flour
1/2 cup of old fashioned oats
1/2 cup of brown sugar
1/4 teaspoon of salt
1/3 cup cold butter (chopped into small pieces)

1. Roll out pie dough, place in your pie pan and freeze until set.

2. Preheat oven to 400 degrees (F). Put the chopped pears in a large mixing bowl with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest and mix well.

3. Place the pear mixture into the chilled crust-lined pie plate and spread evenly. Put the pie into the center rack of the oven and bake for 45 minutes (put a cookie sheet on the rack underneath to catch any spillage/drippings). After 30 minutes, put foil around the edges of the pie plate and crust to keep it from burning

4. While the pie is baking, prepare the oatmeal topping by putting all of the ingredients in a mixing bowl and combine until large crumbs form. Refrigerate this mixture until later.

5. After baking the pie for 45 minutes, reduce the heat to 375 degrees (F). Remove the pie and carefully spoon the oatmeal crumb mixture over the top (be sure to cover all of the fruit). Bake for an additional 15 minutes. Completely cool on a wire rack and serve.

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