Page 205 - United States of Pie

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it

over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
Make the filling: In a medium-size bowl, combine the pears, lemon
zest and juice, sugar, flour, and salt. Toss gently until well combined.
Set aside.
Make the streusel: In another medium-size bowl, combine the

flour, brown sugar, cinnamon, ginger, and salt, and mix well. Add the
butter and work the mixture with your hands, creating a rough,
crumbly topping. Continue working and tossing the mixture, breaking
down the butter into pea-size bits, until the topping resembles large,
coarse crumbs.

Remove the pie shell from the refrigerator, and pour the filling into
it, shaking the pie plate gently to distribute the fruit evenly. Pat the
streusel evenly over the surface of the pear filling. The streusel
should cover the filling.
Bake the pie for 40 to 45 minutes, until the streusel is golden
brown and the juices are bubbling up through the surface. Remove
the pie from the oven, and let it cool to room temperature before

enjoying.