Ingredients
5 large pears, peeled and sliced3/4 cup sugar1/4 cup orange juice4-1/2 teaspoons quick-cooking tapioca1 tablespoon grated lemon zest1 teaspoon lemon juice1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon minced fresh gingerrootPastry for double-crust pie (9 inches)1/2 cup chopped pecans1/4 cup packed brown sugar3 tablespoons butter
Preparation
Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
