Pear and Hazelnut Crumb Pie

• 1/2 cup (packed) golden brown sugar
• 2 tablespoons all purpose flour
• 1 tablespoon butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 pounds ripe Anjou pears, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
• 3/4 cup hazelnuts, toasted, husked, coarsely chopped
• Easy Pie Crust

1. Stir first 6 ingredients in large bowl.
2. Add pears and toss to coat.
3. Whisk flour, sugar and cinnamon in medium bowl.
4. Add butter and rub in with fingertips until mixture resembles coarse meal.
5. Mix in nuts.
6. Preheat oven to 375F.
7. Spoon pear filling into pie crust.
8. Sprinkle topping evenly over filling.
9. Bake pie 15 minutes.
10. Reduce oven temperature to 350F.
11. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer.
12. Cool pie on rack at least 2 hours.
13. Serve slightly warm or at room temperature.

golden brown sugar, flour, butter, lemon juice, ground cinnamon, ground nutmeg, pears, flour, sugar, ground cinnamon, unsalted butter, hazelnuts, pie crust

Taken from www.epicurious.com/recipes/food/views/pear-and-hazelnut-crumb-pie-104324 (may not work)