Pear Crunch Pie

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground nutmeg, divided
• 1/4 teaspoon ground cinnamon
• 1/2 cup plus 1 tablespoon cold butter, divided
• 1/2 cup chopped pecans
• 2 cans (15-1/4 ounces each) pear halves in syrup
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1 unbaked pastry shell (9 inches)

1. In a large bowl, combine the flour, brown sugar, 1/4 teaspoon of the nutmeg and cinnamon. Cut in 1/2 cup butter until mixture resembles coarse crumbs; stir in nuts. Set aside.
2. Drain pears, reserving 1 cup juice. In a large saucepan, combine the sugar, cornstarch, salt, remaining nutmeg and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, peel and remaining butter.
3. Cut pears in half; arrange in pastry shell. Pour sauce over pears; sprinkle with reserved nut topping. Bake at 375u0b0 for 50-55 minutes or until golden brown.

flour, brown sugar, ground nutmeg, ground cinnamon, cold butter, pecans, pear, sugar, cornstarch, salt, lemon juice, pastry shell

Taken from www.tasteofhome.com/recipes/pear-crunch-pie/ (may not work)