Almond-Topped

1/8 t Salt

1/2 c Dark Corn Syrup; Karo

2 tb Butter Or Regular Margarine

1 t Lemon Juice

1/2 t Lemon Rind; Grated

1 ea Unbaked 9-inch Pie Shell

4 ea Pears; Medium,

--ALMOND TOPPING--

1 c Unbleached Flour

1/2 c Brown Sugar; Firmly Packed

1/4 t Ginger; Ground

1/2 c Butter Or Regular Margarine

1/2 c Almonds; Coarsely Chopped

The pears should be pared and thinly sliced. There should be about 4 1/2 cup total.

400 degree F. oven for 15 minutes, then reduce the heat to

350 degrees F. and bake an additional

30 minutes or until the topping and crust are golden brown. Cool on a

wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.