Preheat oven to 375°F. Line a 9-inch pie plate with pastry. Flute pastry edges. Refrigerate 30 minutes.
In a large bowl drizzle pears with lemon juice. Combine granulated sugar and 2 tablespoons flour. Add to pears; toss to coat. Arrange pears in chilled pastry shell.
In a medium bowl combine 1/2 cup flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle mixture over pears. Place pie on baking sheet.
Bake 55 minutes or until crust is golden brown and pears are tender. If needed, cover crust edges with foil during the last 20 minutes to prevent overbrowning. Let cool on a wire rack. Serve with whipped topping.
|Serving Size 1|
|Amount Per Serving|
|Calories 366||Calories from Fat 127|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 59g||20%|
|Dietary Fiber 3g||13%|