Pear Pie

6 cups thinly sliced, cored and peeled Bosc or Bartlett pears
1/2 cup firmly packed brown sugar
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
15-ounce package refrigerated pie crust
1 tablespoon margarine or butter

Heat oven to 400 degrees F.

Mix pears, sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.

Prepare pie crusts as directed on package. Line 9-inch pie plate with one of the pie crusts. Fill with fruit mixture. Dot with margarine. Cover with second pie crust; seal and flute edges. Cut several slits to permit steam to escape. Bake for 1 hour or until juices form bubbles that burst slowly. Cool. Makes 8 servings.

- recipe courtesy Kraft Foods

Copyright 1996, The Associated Press