Pear Streusel Pie

• 7 12 ounces refrigerated pie crusts
• 4 cups peeled and sliced ripe pears
• 14 cup butter or 14 cup margarine, melted
• 3 tablespoons light corn syrup
• 1 tablespoon lemon juice
• 34 cup all-purpose flour, divided
• 34 cup sugar, divided
• 2 tablespoons cornstarch
• 12 teaspoon ground cinnamon
• 12 teaspoon ground allspice
• 18 teaspoon salt
• 14 cup butter or 14 cup margarine, cut up
• 12 cup chopped pecans

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. In a bowl, combine pear slices and next 3 ingredients; toss gently.
3. In another bowl, combine 1/4 cup flour, 1/4 cup sugar, cornstarch, and next 3 ingredients, stirring until blended.
4. Drain pear slices, reserving liquid.
5. Arrange one-third of pear slices in piecrust, and sprinkle with one-third of flour mixture.
6. Repeat layers twice, and drizzle with reserved pear liquid.
7. Combine remaining 1/2 cup flour and remaining 1/2 cup sugar; cut in 1/4 cup butter with a pastry blender until crumbly.
8. Stir in pecans; sprinkle over pie.
9. Bake at 450* for 10 minutes; reduce temperature to 350*, and bake 45 more minutes or until golden.
10. Cool pie on a wire rack.
11. Yield: 1 9-inch pie.

butter, light corn syrup, lemon juice, flour, sugar, cornstarch, ground cinnamon, ground allspice, salt, butter, pecans

Taken from www.food.com/recipe/pear-streusel-pie-48766 (may not work)