Almond streusel tops this simple pear pie for a golden, crumbly crust. For a visual treat, use a variety of pears -- red, green or golden.

Almond-Topped Pear Pie

3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon peel
4 pears, cored , peeled and sliced
1 (9-inch) single unbaked pie crust
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 teaspoon ground ginger
1/2 cup chopped almonds
1/2 cup butter or margarine

1. Preheat oven to 400°F (205°C).
2. Combine cornstarch, first addition of ginger and salt in a large mixing bowl. Add dark corn syrup, butter, lemon juice and lemon peel, stirring until smooth. Add pears to corn syrup mixture and toss until well coated. Arrange the mixture in pie crust; set aside.
3. In a mixing bowl, combine flour, brown sugar, second addition of ginger and almonds; mix well. Cut in butter until mixture resembles coarse cornmeal; sprinkle topping over pears.
4. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 30 minutes or until the topping and crust are golden brown. Remove from oven; cool on a wire rack.

Makes 8 servings.