pie crust dough of your choice (to fit 10 inch pie pan)

For Topping:
1/4 cup plus 3 tablespoons sugar
1/4 cup unbleached all purpose flour
3 tablespoons chilled unsalted butter, cut into pieces

For Filling:
3 tablespoons fresh lemon juice
2 1/2 pounds firm but ripe Anjou pears
1/2 cup golden raisins
1/2 cup sugar
1/4 cup unbleached all purpose flour
1 tablespoon grated lemon peel
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper

Directions:
Roll dough out on floured surface to 1/8 inch think round. Transfer dough to 10 inch pie pan. Crimp edges, trimming excess dough. Cover loosely with plastic wrap and chill at least 30 minutes.

For Topping:
Mix sugar and flour in small bowl. Add butter and cut in until butter is size of small peas. Cover and refrigerate until ready to use.

For Filling:
Position rack in upper third of oven. Place heavy large baking sheet on rack and preheat to 450°F. Fill large bowl with water. Add lemon juice. Peel, halve and core pears; add to water. Drain; pat pears dry. Cut into 1/4 inch thick slices. Return pears to dry bowl. Mix in raisins, sugar, flour, lemon peel, ginger and pepper.

Spoon filling into prepared pie crust. Sprinkle topping over. Set pie on baking sheet in oven and bake 10 minutes. Reduce oven temperature to 350°F. Bake until filling bubbles and crust is golden brown, about 1 hour. Transfer to rack and cool completely.

Serves 8.

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